Recipe--Potato, Leek, and Rosemary Soup

I love soup season! I can’t think of any better meal to have on a cold, windy night than a bowl of hot soup accompanied by fresh bread for dipping. This soup is a delicious, fragrant, sophisticated version of potato soup. It was a hit in our family! Although it takes a little more work than some soups, it’s definitely worth it!

 

Potato, Leek, and Rosemary Soup

 

 

 

2 Tablespoons butter

1 lb. leeks, trimmed and finely sliced

4 cups peeled and coarsely chopped potatoes

3 ¾ cups vegetable stock

4 fresh rosemary sprigs

2 cups whole milk

2 Tablespoons freshly chopped parsley (I used 1 tablespoon of dried)

2 Tablespoons crème fraiche (I substituted sour cream)

Salt and freshly ground black pepper

 

Melt the butter in a large saucepan, add the leeks, and cook gently for 5 minutes, stirring frequently. Remove 1 tablespoon of the cooked leeks and set aside for garnishing.

 

Add the potatoes, vegetable stock, rosemary sprigs, and milk. Bring to a boil, then reduce the heat, cover, and simmer gently for 20-25 minutes until the vegetables are tender.

 

Cool for 10 minutes. Discard the rosemary, then pour into a food processor or blender and blend well to form a smooth-textured soup.

 

Return the soup to the cleaned saucepan and stir in the chopped parsley and crème fraiche. Season to taste with salt and pepper. If the soup is too thick, stir in a little more milk or water. Reheat gently, without boiling, then ladle into warmed soup bowls. Garnish the soup with the set-aside leeks and serve immediately. Serves 4-6

 

Tasty tip: This rosemary-scented version of potato and leek soup is equally delicious served cold, when it would be called Vichyssoise. Allow the soup to cool before covering, then chill in the refrigerator for at least 2 hours. The soup will thicken as it chills, so you may need to thin it to the desired consistency with more milk or stock and season before serving.