Winter Potato and Leek Soup

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Winter Potato and Leek Soup

Winter white and cozy as can be, this soup is the ultimate comfort food. When temperatures rise, try it chilled.
Servings 6


  • About 1 tablespoon peanut oil
  • 1/2 cup finely chopped onion
  • 2 cups chopped and well rinsed leeks white part only
  • 1 sprig fresh or 1/4 teaspoon
  • dried thyme
  • salt to taste
  • White pepper to taste
  • About 1-1/2 quarts basic chicken stock or vegetable stock
  • 2 cups peeled potatoes cut into 1/2-inch cubes (keep in a bowl of water so they do not dis


  • 1. Heat the peanut oil in a saucepan over low heat. Add the onion, leek, and thyme, season lightly with salt and pepper, and cook for 15 minutes.
    2. Add the stock and bring to a boil quickly over high heat.
    3. Lower the heat and simmer for 15 minutes, or until the leeks are completely tender.
    4. Add the potatoes and simmer about 10 minutes more, or until the potatoes are tender.
    5. Puree in a blender.
    6. Adjust the salt and pepper to taste.
    7. Serve garnished with chives.

    For Safe Keeping: Cool the soup. Refrigerate up to 3 days or freeze for longer storage.

    This recipe is from the book GREAT ADVENTURES IN FOOD by Ellen Haas.

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