Yukon Gold Leek and Potato Soup

Yukon Gold Leek and Potato Soup

Ingredients:
1 large Yukon Gold potato or white or red waxy potato, peeled
3 leeks, cleaned and thinly sliced
1 quart milk, water, or chicken broth
½ cup heavy cream or 4 tablespoons butter

Directions:
Salt
Pepper
If you are making a pureed soup, thinly slice the Yukon Gold potato lengthwise. If you
are making a chunky soup, cut the waxy potato into ⅓-inch dice. In a pot, combine the
potatoes, leeks, and milk and bring to a gentle simmer. Simmer for about 25 minutes,
or until the potatoes and leeks are completely soft.
If you are serving a chunky soup, add the cream, bring to a simmer, and season with
salt and pepper. Or, if using butter, cut the butter into pats and place a pat on each
serving.
If you are serving a smooth soup, puree it with a blender (see precautions) and then
strain it into a clean pot. Add the cream, bring to a simmer, and season with salt and
pepper. Or, if using butter, cut the butter into pats and place a pat on each serving.
HOW TO MAKE LEEK AND POTATO SOUP
1. For pureed soup, thinly slice Yukon Gold potato lengthwise.
2. For chunky soup, slice potato into strips…
3. …and then dice.
4. Combine potato, leeks, and milk and simmer until soft. Puree
and strain for smooth soup; leave as is for chunky soup.
5. Add the cream and serve.
6. Or omit the cream and top each bowl with a pat of butter.
Cream of Asparagus Soup
This soup is a basic leek and potato soup to which cut-up asparagus stalks are added
and simmered along with the vegetables. After pureeing this mixture, the asparagus
tips are simmered in the soup for a few minutes before serving.
MAKES 1 QUART OR 4 FIRST-COURSE SERVINGS