Potato and Leek Soup

Appleton Farms Homefield Leeks


4 tablespoons of butter

4 leeks, white part only, cleaned and thinly sliced

2 medium potatoes, peeled, cut into cubes

3 cup chicken stock or water

2 cup heavy cream

4 fresh chives, fine chopped

1 pinch nutmeg

salt and pepper to taste

Step 1 

In a medium pan on medium heat, add the butter and leeks. Sweat the leeks until they soften. Adjust the temperature of the stove if the leeks get too much color.

Step 2 

Place the potatoes and chicken stock in a pot. Bring to a boil and lower to simmer. Cook the potatoes until tender. Add the leeks to the potatoes and puree with a hand blender to a smooth consistency. May have to run through a sieve to get a smooth consistency.

Step 3

Add the cream and bring to a simmer. Season with salt, pepper, and nutmeg.

Step 4

Garnish with chopped chives and serve.