Potato & Leek Soup Recipe from Rose & Crown Dining Room

 
Ingredients

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3 potatoes
3 cups onion, diced
3 cups leeks, diced
1 tablespoon butter
1 quart heavy crème
salt and pepper to taste

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Method

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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.