Potato & Leek Soup Recipe from Rose & Crown Dining Room
3 cups onion, diced
3 cups leeks, diced
1 tablespoon butter
1 quart heavy crème
salt and pepper to taste
Bake the potatoes in a 375ºF. for 50 minutes.
Sauté onions and leeks in butter on low heat until clear.
Add heavy crème.
Once potatoes are done, scoop the center out with a spoon.
Once the heavy crème comes to a simmer, add the potatoes you scooped out.
Let simmer for ten minutes, then pull off stove and puree the soup in a blender.
Next, strain through a china cap. Taste and season with salt and pepper.
Cook’s note: You must cool as soon as possible. If you cook the soup too long after adding potatoes, the soup will come out brown.