- 8 c. good quality chicken broth
- 6 medium Yukon Gold potatoes, peeled and diced
- 6 celery stalks, cut into pieces
- 3 leeks cut into 1” pieces
- Salt, black pepper
- 3 T. butter
- Sour cream
- Chopped chives
- In saucepan over medium heat, combine broth, potatoes, celery and leeks.
- Bring to boil. Reduce heat and cook until veggies are tender.
- With a perforated spoon, remove the veggies and place in food processor or blender and puree in batches. Put the pureed veggies in a bowl until they are all done.
- Once all veggies are pureed, return to the broth. Blend well.
- Taste for seasoning.
- Simmer to heat through and add the butter and stir until melted.
- Ladle in bowls and place a dollop of sour cream and sprinkle with chives.
You can also sub Greek yogurt or crème fraiche for the sour cream.
Adding jumbo lump crabmeat is a nice additional, also.
CLEANING OF LEEKS FOR SOUP:
1. Rinse the leeks under water to remove visible dirt or sand.
2. Cut off roots of leeks. Slice leeks lengthwise. The darker part is tougher and stronger in taste but will soften with longer cooking. Always discard the last 1-2” of the green ends.
3. Make crosswise cuts along the leek that you are using.
4. Place chopped leeks in bowl of cold water. With your hands agitate the leeks to dislodge any dirt or sand. Scoop leeks out of water with slotted spoon and place in new bowl. If leeks are heavily soiled, you may need to rinse again. Nothing worse than having that gritty taste in your dish.