Soup & Stew
4 servings
30 minutes
45-50 minutes
Melissa's Chefs
This soup is best prepared the day before, allowing the flavors to fully marry. Pair with a nice glass of Viognier, Chenin Blanc, or Dry Riesling.
1 1/2 cups Baby Dutch Yellow® Potatoes, diced (1 inch pieces)
1 1/2 cups leeks, trimmed, washed and cut
2 tablespoons butter
3/4 teaspoon Spice Grinders (use Garlic and Herbs)
1 cup heavy cream
1 cup milk
White pepper to taste
Chives
3 cups vegetable stock
Dice DYP's into small, same-sized pieces. Place in a bowl with water.
Discard dark green tops of leeks and bottom root end. Slice in half lengthwise and run under tap water agitating occasionally to dislodge any sand. Allow leeks to drain in a colander.
Cut leeks crosswise in 1 inch pieces. You may wish to re-rinse and drain leeks again once they have been cross-cut to ensure all sand has been removed.
In a soup pot, cook leeks in butter over low heat, stirring occasionally, until leeks are softened.
Add potatoes, vegetable stock and Spice Grinders Garlic and Herbs. Bring to a boil, reduce heat and simmer, covered, 40 minutes, or until potatoes are very soft.
Remove from heat and allow to cool.
Add milk and cream, mix thoroughly.
In a blender puree soup in batches until smooth.
Chill soup, covered, until very cold. Check and adjust seasoning. Garnish with fresh chives.
