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Classic Potato Leek Soup

Posted By GKC On February 7, 2014 @ 11:03 am In Weekly Recipes | 2 Comments

soup-potatoleek
Makes this one pareve or dairy. If you make it dairy use butter in place of the margarine and use dairy sour cream. It can be made a few days ahead of time. Keep it chilled in the refrigerator until ready to serve.
Serves 8 – 10

4 tablespoons unsalted margarine or butter
3 medium leeks, white and light green parts only, thinly sliced crosswise
2 medium onions, halved and thinly sliced
Kosher salt
1/4 cup brandy
1/4 cup dry white wine
1 pound Yukon Gold potatoes, peeled and cut into 1-inch cubes
8 cups water
1/2 cup Tofutti sour cream or sour cream
1 tablespoon finely chopped chives
Freshly ground pepper

Melt the margarine/butter in a large saucepan. Add the leeks, onions and 2 teaspoons of salt and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 10 minutes. Stir in the brandy and white wine and boil until nearly evaporated, about 5 minutes. Add the potatoes and water and bring to a boil. Simmer over moderate heat until the potatoes are very tender, about 35 minutes.

With an immersion blender puree the soup (you can use a blender too) until very smooth. Return the soup to the pan. Add the Tofutti sour cream and bring to just a simmer over moderate heat, stirring occasionally. Season with salt. Ladle the soup into heatproof glasses or bowls. Garnish with the chives and pepper and serve.


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