At a dinner party not too long ago this was the second course of our meal, and I had to stop myself from licking the bowl clean. Seriously, this soup is awesome!
And yes there is prosciutto on top in this picture, and yes, I did eat it! All toppings are optional of course, but if you like prosciutto you sure won’t be disappointed by adding it. The greenery in the picture is pan-fried parsley, so you can see that there really are no limits to what toppings you can add to this soup.
Potato and Leek Soup
2 pounds Potatoes, some peeled and all diced
1 pound Leeks, washed and sliced thin
1 Onion, chopped
1 Carrot, chopped
Celery Stalk, chopped
5 cups Chicken Stock (or vegetable stock)
4 T Butter
Salt And Pepper
1/2 cup milk
1/2 cup chives, chopped
1/2 cup shredded cheddar cheese
Melt butter in a large saucepan. Add potatoes, leeks, onion, carrot,and celery; cover and cook for 5-7 minutes, stirring often.
Add chicken stock or vegetable stock, ½ cup milk, salt, and pepper. Turn heat to low, cover, and cook till potatoes are falling apart. You can then mash the potatoes in the pot and serve. If you want to puree the soup, let it cool and put in blender or food processor. Then back to pot and reheat.
Serve with the garnish of choice or all of them, and a big, crusty, buttery crouton 🙂
Recipe by Yvonne