...or so said Beethoven. I love soup no matter what the season. Today, it is raining and while the leeks are springtime fresh it is the right time to make this soup. You can puree for the creamy version or just simply mash for a heartier style. If the spring rain turns to sun, (spring is SO unpredictable), you can serve it chilled. Vichyssoise!
Creamy Leek & Potato Soup
4 cups peeled and diced potatoes
4 cups leeks, rinsed & sliced, some green part
2 qts chicken stock, homemade preferred
4 T butter
1 T salt
1 t pepper
1/2 c cream
2 T fresh chopped chives
black truffle olive oil, to finish
Melt butter in a soup pot and add the veggies. Sprinkle with the salt and pepper and cook until soft but not browned, about 15 minutes. Cover with stock by 2 inches and cook until tender, about an hour. Transfer to a food processor or use an immersion blender to puree until smooth. Add cream and more stock, if necessary, to thin to desired consistency. To serve, top with chopped chives & drizzle with the black truffle olive oil, then, get ready to die with soup pleasure.
As a caterer for over 30 years, I have established a reputation for consistently creating original menus inspired by the occasion and the season, presenting them with an ease and elegance uniquely my own. Fresh, locally-sourced ingredients are the basis of my creative “from scratch” menus, which range from the classically elegant to rustic and whimsical.
"Love your recipes! Pat made your avocado toast a few weeks ago, delish! I'm taking them to a party in a few weeks, although the mushroom crostata looks pretty darn good!"