Cream Of Leek And Potato Soup

Recipe Ingredients

3 cups	711ml	Sliced leeks, white/tender green parts
3 cups	438g / 15oz	Roughly-chopped peeled Russet potatoes
6 cups	1422ml	Water
1 1/2 teaspoons	7.5ml	Salt
1/2 cup	118ml	Heavy cream
1/2 cup	118ml	Crème fraiche or sour cream
1/3 cup	30g / 1.1oz	Minced chives or parsley

Recipe Instructions

In a large heavy saucepan, bring the leeks, potatoes, water, and salt to the boil over high heat. Cover partially, reduce heat, and simmer for 20 to 30 minutes until the vegetables are tender. Correct the seasoning, to taste, and puree with a handheld immersion blender, or in batches in a food processor.

Whisk in the cream and reheat before serving. Top each serving with a dollop of crème fraiche and sprinkling of fresh chives.

This recipe yields 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-SP17) - from the TV FOOD - NETWORK

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