<p>In large heavy saucepan, bring the leeks, potatoes, water, and salt to a boil over high heat. Cover partially, reduce heat, and simmer 20-30 minutes until vegetables are tender. Correct the seasoning to taste, and puree with a handheld immersion blender.</p>
<p> </p>
<p>Whisk in cream and reheat before serving. Top each serving with a dollop of creme fraiche and sprinkling of parsley.</p>
<p> </p>
<p>Notes:</p>
<p>- Can use chicken stock instead of water for more flavor.</p>
<p>- Buttermilk can be substituted for heavy cream. </p>
<p>- I prefer to add 2 tablespoons of Better than Bouillon vegetable base for more flavor.</p>
<p>-Creme fraiche can be made using 1-2 tablespoons cultured buttermilk and 2 cups heavy creme. Mix and let stand overnight on the counter. Refrigerate any leftovers.</p>
<p> </p>
<p> </p>
Cream of Leek and Potato Soup
Yield
6 Servings
Preparation time
20 minutes
Ingredients
3 c Leeks (sliced)
3 c Potatoes (peeled and cubed)
6 c Water
1 1⁄2 t Salt
1⁄2 c Heavy cream
1⁄2 c Creme fraiche (or sour cream)
1⁄3 c Parsley (minced)
Instructions
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