Brotchan Foltchep Potato Leek Soup Recipes

LEEK AND POTATO SOUP

Steps:

• Melt butter in heavy large saucepan over medium heat. Add leeks; stir to coat with butter. Cover saucepan; cook until leeks are tender, stirring often, about 10 minutes. Add potatoes. Cover and cook until potatoes begin to soften but do not brown, stirring often, about 10 minutes. Add 4 1/2 cups stock. Bring to boil. Reduce heat, cover and simmer until vegetables are very tender, about 30 minutes.
• Puree soup in batches in processor until smooth. Return to saucepan. Thin with additional stock if soup is too thick. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Garnish with chives and serve.

BROTCHAN FOLTCHEP - POTATO & LEEK SOUP

Steps:

• In a large saucepan, melt the butter over medium heat.
• Add the vegetables, cover and cook for 5 to 7 minutes, stirring frequently.
• Add the stock or broth, one-half cup of the milk, the bay leaf, parsley, salt and pepper.
• Reduce heat to low, cover, and cook until the vegetables are tender, 25 to 30 minutes.
• Discard the bay leaf, and let the soup cool for 10 to 15 minutes.
• Transfer to a blender or food processor in batches and process until smooth.
• Heat the puree in the saucepan over medium heat and stir in the remaining 2 cups milk.
• Heat through, ladle the soup into bowls, and swirl in a tablespoon of half-and-half into each serving.
• Sprinkle with the chives.