Basic Recipes:

This is a really straight forward recipe, that is easy to prepare as side dish while focusing on a more complex main dish. A very  comforting and velvety soup, perfect for cold winter days.

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Ingredients: Serves 4

  • 1/2 stick (4 T) unsalted butter
  • 1 medium Onion, chopped
  • 2 large Leeks, white and light green parts only, sliced and well washed to remove grit
  • 4 cloves Garlic, chopped
  • 1 rib of Celery chopped
  • 2 1/2 C Chicken Stock
  • 1 medium Russet Potato (1/2 lb.), peeled and chopped
  • 1 C Cream
  • 1 small bunch of Green Onion thinly sliced
  • Salt and Pepper to taste

Directions:

  1. Melt Butter in dutch oven over low heat.
  2. Add Onion, Leeks, Garlic, and Celery to pot, cover and cook over low heat for 18 minutes, stirring frequently to avoid browning.
  3. Add Stock and Potato to pot, increase heat to high until boiling, then reduce heat to medium-low, cover and simmer for 15 minutes or until Potatoes are cooked through.
  4. Transfer soup to blender (I like to use a Vitamix, starting on the lowest variable speed to prevent splashing, and then increasing speed slowly up to max speed), thoroughly blend until completely smooth.
  5. Transfer soup back to pot and return to a simmer, and add Cream.
  6. Season soup with Salt and Pepper to taste.
  7. Garnish with Green Onion.
  8. Serve immediately.
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