Leek Soup
- Lori Dawson
- Jan 19, 2019
- 1 min read
Ingredients
1 large leek
2 tbsp ghee or olive oil
1 cup onion, chopped
6 cups chicken stock
1-½ lb potatoes, diced
½ tsp salt
½ tsp white pepper, optional
2-½ cups half 'n half, or milk
½ tsp hot sauce
6 tbsp fresh chives, chopped
Directions
Using a chef's knife, cut leek in half lengthwise, then cut each half into ¼" pieces. Then chop onion, dice potatoes and chop the chives on flexible cutting mats.
Heat ghee in Rockcrok Dutch Oven on medium-high heat. Add leek and onion. Cover and cook over medium heat for 5 minutes, until soft and slightly browned. Add stock, potatoes, salt and pepper.
Bring to a boil on medium-high heat, then reduce heat to medium-low and simmer for 20 minutes until potatoes are tender.
Strain liquid from soup into a classic batter bowl using a stainless steel mesh colander. Place remaining solid ingredients into a food processor or blender and process briefly, just until pureed. Use a mix 'n scraper to transfer puree back into the Dutch Oven, then gradually mix in the liquid over medium heat. Slowly stir milk into soup mixture, until smooth. Stir in hot sauce.
To serve, place soup in bowls and top with chopped chives.
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