So gather your potatoes, leeks, and a few basic kitchen staples and create a soup that whispers of coziness and tastes like a comforting hug. Whether you’re a seasoned chef or a kitchen novice, this recipe is your passport to a bowlful of soothing delight.
Contributed by Kirsten Esser, foodies potluck in Fully
5-5 tablespoons butter
2 medium onions, thinly sliced
250 grams of leeks, white part only
1 medium potato, chopped
5.5 cups (1.2 L) of chicken stock
1.25 cups (315 ml) of milk
salt & freshly ground pepper
Melt the butter in a large saucepan and add the onions and leeks. Stir well. Add 3 tablespoons of water, cover tightly, and cook over gender heat for 10 minutes until soft and golden. But not brown
Site in the potatoes and chicken stock. Bring to a boil. Reduce the heat. Cover and simmer for 20 minutes until the potatoes are tender. Stir in the milk, then puree in a blender or with a hand-held stick blender. Press the puree through a strainer, then return it to the pan. Stir in the sour cream and season with salt and pepper to taste. Cool and chill (if serving chilled, add extra seasoning or serve hot in warm soup bowls with a swirl of watercress.