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A simple staple like a potato can make for a very hearty and satisfying soup.
Potato Leek Soup
Makes eight servings
chefgeorgehirsch.com | From George Hirsch Living it UP! cookbook
1 Tablespoon olive oil
2 Tablespoons butter
1 cup sweet onion, chopped
1 leek, whites only, washed and chopped fine
4 cloves garlic, chopped
1/2 teaspoon fresh grated nutmeg
3 cups Yukon Gold Potatoes, *scrubbed & medium diced
3 cups chicken broth
6 Tablespoons fresh chives, chopped
1/4 cup half and half
1/4 cup cheddar cheese, shredded
Pre heat a medium size soup pot. Add olive oil, butter, onion, leek and garlic. Cook two minutes until onions are translucent. Add nutmeg, chicken broth and 2 tablespoons of chives. Bring soup to boil, then lower to simmer cooking for 45 minutes or until potatoes are tender.
Puree half of soup mixture, leaving remaining chunky bits of potatoes. Ladle soup into bowls, top each serving with a drizzle of cream, cheddar cheese and remaining fresh chives.
*Good to Know: Wash potatoes and leave skins on to preserve the nutrients in the flesh of the potato. A great source of vitamin C, vitamin B6, copper, potassium, and dietary fiber.
Cut up any additions into small or maximum one-half to one inch pieces. Why so small? Simply, so it fits on a soup spoon.