This hearty soup can be made dairy or parve. To make it parve, use margarine in place of the butter and use non-dairy sour cream. It can be made a few days ahead of time. Keep it chilled in the refrigerator until ready to serve.
Classic Potato Leek Soup
Recipe By Elizabeth Kurtz
- Cooking and Prep: 1.5 h
- Serves: 8
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No Allergens
Ingredients (11)
Soup
Start Cooking
Make the Soup
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Melt the butter in a large saucepan. Add the leeks, onions and two teaspoons of salt and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 10 minutes.
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Stir in the brandy and wine and boil until nearly evaporated, about five minutes. Add the potatoes and water and bring to a boil. Simmer over moderate heat until the potatoes are very tender, about 35 minutes.
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With an immersion blender puree the soup (you can use a blender too) until very smooth. Add the sour cream and bring to just a simmer over moderate heat, stirring occasionally. Season with salt. Ladle the soup into bowls. Garnish with the chives and pepper and serve.
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