Recipe For Potato Leek Soup With Cream

Slightly mash with a potatoe masher to desired consistency.

Recipe for potato leek soup with cream. Fold in the sour cream. Peel the potatoes and cut in 1 4 inch slices. Sautee the leeks in the frying pan with the reserved bacon grease 8 to 10 minutes.

Add the cream and stir before serving garnished with freshly chopped parsley. Cover partially reduce heat and simmer for 20 to 30 minutes until the vegetables are tender. Bring broth to a boil and reduce to medium.

Correct the seasoning to taste and puree with a handheld immersion blender or in batches in a food. Cover and cook stirring frequently for about 10 minutes or until soft but not browned. Yukon gold potatoes will produce an especially creamy texture.

Add seasonings and cream. Remove soup from the hob and using a liquidiser or blender liquidise the soup until it is smooth. Heat oil in soup pan.

Remove saucepan from heat and puree the soup with an immersion blender. Add vegetable stock and bring to the boil. When vegetables are tender add salt and pepper to taste.

Add cream and season to taste with salt and pepper. Step 2 when the potatoes are tender stir in the fried leeks heavy cream and bacon. Simmer 5 minutes more.