Soups & Stews

Potato Leek Soup

Name: Potato Leek Soup
Ingredients: 3 Tbsp butter; 3 c leeks, sliced and washed; 4 c potatoes, peeled and diced; Water; Salt and pepper; 2 c milk or heavy cream

From the kitchen of Terri Board

Potato leek soup traces a direct line to French and Irish peasant cooking — two traditions that arrived in NE Ohio through very different routes and found common ground in the potato, the most democratic of vegetables. For the April family with its Alsatian roots, a leek and potato soup would have been as natural as breathing. Terri Board's version finishes with cream, as the French do.

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Ingredients

3 Tbsp butter
3 c leeks, sliced and washed
4 c potatoes, peeled and diced
Water
Salt and pepper
2 c milk or heavy cream

Instructions

In large pot, melt butter. Add leeks and cook over medium heat, stirring occasionally.
Add potatoes and season with salt and pepper.
Add water and bring to a simmer. Cook until vegetables are tender.
Place ⅓ of soup into blender and purée. Return to pot and stir in cream or milk.