Ingredients
Units
- 2 tablespoons olive oil
- 1 lb potatoes; peeled and roughly chopped
- 3 large leeks (washed and thinly sliced; you only need the tender white and light green parts of the stem)
- 6 cups chicken or vegetable stock (or a mixture of both; use whatever you have)
- 1/2 cup heavy cream
- 1-2 tablespoons freshly-squeezed lemon juice
- kosher salt and pepper; to taste
- 1/2 cup Creme Fraiche for garnish
- about 1-2 cups sautéed (cooked mushrooms; chopped for garnish (I highly suggest Cremini or Portobello mushrooms for this))
- 1/3 cup fresh chives; minced
- Special equipment suggested: an immersion or hand blender
Instructions
- In a large stockpot or dutch oven, heat the olive oil over medium heat.
- Add the sliced leeks and chopped potatoes and cook until the vegetables have begun to soften and brown slightly, about 5-10 minutes.
- Add the chicken or vegetable stock and bring to a boil.Reduce the heat to low and simmer for about 30 -35 minutes or until the vegetables are tender and soft.
- Blend until somewhat smooth using an immersion or hand blender; I like a little chunkiness in my soup so I didn’t blend it all I left a few potatoes chunks.
- Add the heavy cream and season with salt, pepper and the lemon juice.
- Serve and garnish with the mushrooms (if using), crème fraiche and minced chives. Mix and enjoy!
Notes
You can jazz it up with sauteed mushroom and creme fraiche too!