Potato and Leek Soup (and Shooters)
Author: unknown
Difficulty: easy
Est. Cost: $12
Serves: 4 servings
- 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
- Saute the leeks and russets in the butter until leeks are just tender.
- Add the garlic clove and the salt, pepper, thyme and nutmeg; cook 5 minutes.
- Add the STOCK; boil until potatoes are tender, then puree.
- Add the cream.
- Serve in 2-3 ounce shooter glasses and top with chives.
- (This soup is even delicious served at room temperature.)
Recipe by The Amiable Cooks at https://theamiablecooks.com/potato-and-leek-soup-and-shooters/
3.5.3218