Potato Leek Soup
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Ingredients
- 6 Yukon potatoes
- 2 large leeks
- 1 shallot
- 3 cloves of garlic
- 1 T olive oil
- 2 C vegetable stock
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1 C water
- 1 C + 1/2 C heavy cream
-
2.75 oz
Shawnee Mills Peppered Country Gravy
- 1 T chopped chives
15 minutes
This hearty soup is what we like to call “gourmet country-chic.” This means it’s perfect for either white tablecloths or wooden table tops. It’s light, but filling at the same time and packed with flavor.
Directions
- Peel Yukon Potatoes, cut into cubes, and set aside
- After cleaning the leeks thoroughly, thinly slice the leeks and add to a large saucepan with olive oil, heat for 2-3 minutes over medium heat
- Next, add shallot and garlic to the large saucepan and saute for 5 minutes
- Pour vegetable stock into the large saucepan, add potatoes, stir and cover for 10 minutes or until potatoes soften
- Remove contents of large saucepan and pour into food processor blending on high until smooth
- In a new large saucepan over low heat, add water, 1C heavy cream, and Shawnee Mills Peppered Country Gravy and whisk until thicken
- Pour blended vegetables from the food processor into the large saucepan, adding salt, white pepper, and ½ C heavy cream, whisk and cover on low heat for 10 minutes
- Top with chopped chives
Cool and serve
Prep Time: 15 minutes
Cook Time: 25 minutes
