Ahhhhhhtumn (such a toastier word than Fall). This is my all-time favorite season–warmy sweaters, wrap around scarves, wooly coats, and silky, luxurious, tummy-warming soup that’s super easy to make and ready to serve in 30 minutes. Heck yeah!
2 tablespoons unsalted butter
4 large leeks
1 baking potato (8 ounces), peeled and cut into two inch chunks (I added a second yukon gold potato too)
4-5 cups low-salt, low-fat chicken broth (or veggie broth)
1 cup heavy cream (I know)
salt and freshly ground pepper (I like white pepper in this)
chervil, chives or parsley sprigs for garnish
- Melt the butter in a large saucepan. Add the leeks and cook over low heat, stirring occasionally, until softened, about 8 minutes. Add the potato and chicken stock and bring to a boil. Cover partially and simmer over low heat until the potatoes are tender, about 15 minutes.
- Add the cream and simmer for 10 minutes longer.
- Working in batches, puree the soup in a blender, then return it to the pan. Season the soup with salt and pepper, garnish with minced chervil, chives or parsley and serve.
from Food and Wine