New! Mixed Berry Kefir
This very basic, simple soup of leeks, potatoes, water, and half & half never fails to please. It’s delightful throughout the entire year—chilled in the summer, warm in the fall—and easy to make! Amounts will tend to vary some, depending on the size of your leeks. If leeks are not available, they can be replaced with scallions.
Leek and Potato Soup Ingredients
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2 leeks, the white parts only, about 7 inches long each, or two bunches of scallions, including the firm greens
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1 pound Yukon Gold potatoes, scrubbed
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1 tablespoon Kalona SuperNatural™ Butter
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3 1/2 cups water
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1 or 2 teaspoons snipped chives, to finish
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Sea salt and freshly ground pepper
Leek and Potato Soup Directions
Quarter the leeks lengthwise then slice them about ¼ inch thick. If using scallions, remove their roots then slice crosswise about 1/4 inch thick. Quarter the potatoes and slice thinly. You should have about 2 cups.
Melt the butter in a soup pot over medium-high heat. Add the leeks, give them a turn and cook five minutes or so. Don’t let the pan scorch. If that’s likely to happen, then add a cup of the water so that they stew.
Next, add the potatoes and a teaspoon of salt. Turn them into the leeks and cook 4 to 5 minutes, stirring occasionally over medium heat, then add the water, bring to a boil, and simmer, covered, until the potatoes are soft, 20 to 30 minutes.
Pour in the half-and-half and heat through. If you want a creamier textured soup, puree a cup of the potatoes and return them to the pan. Taste for salt and season with pepper. Serve, with the chives scattered over the surface.
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Leek and Potato Soup with Half-Half and Chives
Ingredients
- 2 leeks, the white parts only, about 7 inches long each, or two bunches of scallions, including the firm greens
- 1 pound Yukon Gold potatoes, scrubbed
- 1 tablespoon Kalona SuperNatural™ Butter
- 3 1/2 cups water
- 1 cup Kalona SuperNatural™ Half & Half
- 1 or 2 teaspoons snipped chives, to finish
- Sea salt and freshly ground pepper
Instructions
Quarter the leeks lengthwise then slice them about ¼ inch thick. If using scallions, remove their roots then slice crosswise about 1/4 inch thick. Quarter the potatoes and slice thinly. You should have about 2 cups.
Melt the butter in a soup pot over medium-high heat. Add the leeks, give them a turn and cook five minutes or so. Don’t let the pan scorch. If that’s likely to happen, then add a cup of the water so that they stew.
Next, add the potatoes and a teaspoon of salt. Turn them into the leeks and cook 4 to 5 minutes, stirring occasionally over medium heat, then add the water, bring to a boil, and simmer, covered, until the potatoes are soft, 20 to 30 minutes.
Pour in the half-and-half and heat through. If you want a creamier textured soup, puree a cup of the potatoes and return them to the pan. Taste for salt and season with pepper. Serve, with the chives scattered over the surface.