Leek Soup

comments (0) November 3rd, 2009

Pin It

Ruth Ruth Dobsevage, member
thumbs up no recommendations

Click To Enlarge Photo: Sarah Dobsevage

1 large onion, peeled and diced
1/2 stick butter
3 to 5 leeks
2 qt. chicken stock (or 7 bouillon cubes and 8 cups of water)
2 medium potatoes (or one large one), peeled and sliced
Dash Worcestershire sauce
Dash nutmeg
1 lb. plain yogurt (or 2 cups cream, for a richer soup)
Salt and pepper to taste

Serves 4-6.

Wash the leeks thoroughly, and slice them thinly. Use the white section and as much of the greens as you can. If you grow your own leeks, you can use most of the plant; with store-bought leeks, you may find the green part too fibrous to be tasty.

In a skillet heat the butter (medium heat) and saute the onion until golden. Add the sliced leeks, and continue to cook until they soften, about 5-10 minutes.

Meanwhile, put the stock into a pot along with the potatoes, Worcestershire sauce, and nutmeg. Bring to a boil, then cook on medium heat until the potatoes are soft (test by piercing with a knife). Let cool slightly.

Blend the leek/onion mixture with the potato/stock mixture, adding in the yogurt as you go. Proceed in batches. Season to taste.

This soup may be served hot or cold, and you can prepare it ahead of time.

posted in: leeks, soup