Potato Leek Soup
Fresh leeks are the essential ingredient for what Tom calls "a seasonal soup. for the fall when the crops are ripe and ready."
- Prep Time: 20 minutes
- Yield: 7 Servings
- 2 lbs leeks
- 1 ¾ sticks butter
- 1 tbsp all-purpose flour
- 6 cups chicken stock
- 4 lbs potatoes peeled and diced
- Salt and pepper
- Trim the leeks and wash with cold water, being careful to wash away the dirt deep in the tops. Slice the leeks in half lengthwise and chop into 1-inch pieces.
- In a large stock pot melt the 3/4 stick of butter (6 tablespoons) and cook the leeks on medium-low heat until tender. Sprinkle the flour over the leeks. Cook for 2 minutes.
- Increase the heat to high and stir in the chicken stock. Add the potatoes and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender. Season with the salt and pepper to taste. Add the remaining 1 stick of butter before serving.
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