While skiing at Deer Valley one day this winter, we stopped for lunch at the Empire Lodge. I had potato leek soup that was hearty, filling and memorable. I wanted to find a recipe that matched up to the flavors of the soup I had at the Empire Lodge. Some recipes were just the leeks and potatoes with a lot of cream, some had herbs and others had wine. After looking at several, I decided on the ingredients that I wanted in my recipe. Served with a crusty bread and a nice salad and you have comfort food on a winter's eve.
Ingredients
3 leeks cleaned, white/light green parts sliced thin
1 lb. Yukon potatoes, peeled and quartered
1 onion, chopped
2 cloves garlic, mined
2 TBSP. unsalted butter
1 tsp. salt
4 cups chicken broth (prefer low sodium)
1 cup whipping cream (I use 1/2 & 1/2)
1 cup dry vermouth
Sauteé leeks, onion, garlic in butter for about 8 minutes or until translucent. Add potatoes, broth, vermouth and salt bring to a boil; simmer for 15 minutes. Add cream and simmer for 10 minutes. Puree to preferred consistency with an inversion blender or regular blender.
Ingredients
3 leeks cleaned, white/light green parts sliced thin
1 lb. Yukon potatoes, peeled and quartered
1 onion, chopped
2 cloves garlic, mined
2 TBSP. unsalted butter
1 tsp. salt
4 cups chicken broth (prefer low sodium)
1 cup whipping cream (I use 1/2 & 1/2)
1 cup dry vermouth
Sauteé leeks, onion, garlic in butter for about 8 minutes or until translucent. Add potatoes, broth, vermouth and salt bring to a boil; simmer for 15 minutes. Add cream and simmer for 10 minutes. Puree to preferred consistency with an inversion blender or regular blender.