Potato and Leek Soup (and Shooters)
 
Prep time
Active time
Total time
 
Author:
Difficulty: easy
Est. Cost: $12
Serves: 4 servings
Ingredients
  • 3 cups leeks, cleaned and chopped
  • 3 cups russets, peeled and cubed
  • 2 T butter
  • 1 garlic clove, sliced
  • ½ tsp salt
  • ½ tsp pepper
  • 1 pinch dried thyme
  • 1 pinch freshly grated nutmeg
  • 5 cups chicken or vegetable STOCK
  • 1 cup heavy cream
  • chives, for garnish
Instructions
  1. Saute the leeks and russets in the butter until leeks are just tender.
  2. Add the garlic clove and the salt, pepper, thyme and nutmeg; cook 5 minutes.
  3. Add the STOCK; boil until potatoes are tender, then puree.
  4. Add the cream.
  5. Serve in 2-3 ounce shooter glasses and top with chives.
  6. (This soup is even delicious served at room temperature.)
Recipe by The Amiable Cooks at https://theamiablecooks.com/potato-and-leek-soup-and-shooters/