Onion Leek Potato Soup

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    Rexford

  • 1

    Rexford

Onion Leek Potato Soup

It is soup time of the year. I was able to connect with some organic leeks and decided to vary my potato leek soup to give it a touch of special flavor with garlic and an herb. When I sliced my leeks I put them in a colander in a sink full of water. I swished them in the colander until I removed all the dirt from them. I added broccoli to my soup.

4 medium leeks, thinly trim the greens

˝ large white onion, chopped

3 medium russet potatoes, peeled and cut into cubes

1 large carrot, julienne

2 celery stalks, sliced

1 Tbsp flour

1 Tbsp butter

4 cloves of garlic, minced

5 cups chicken or vegetable stock

1 tsp lemon thyme

˝ cup whole milk or cream

salt and fresh pepper

broccoli spears, steamed (optional)

croutons or toasted bread cut in small squares

Instructions:

Wash leeks very carefully to remove all grit. I usually cut them horizontally and separate the rings to make sure no dirt remains. Coarsely chop them when washed.

In a medium soup pot, melt butter lightly sauté leeks, onion, carrot and celery until soft, but not brown and add flour on low flame. Using a wooden spoon, mix well. This will thicken your soup and give it a wonderful flavor. Add chicken stock, potatoes and garlic. Bring to a boil.

Cover and simmer on low for about 20-25 minutes, until potatoes are soft.

Using an immersion blender, blend the soup until smooth adding the milk or cream and adjusting salt and pepper to taste.

Serve immediately topped with parsley, broccoli, and croutons.

— Barbara Rexford

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