- Cook Time
- Prep Time
- 1/2 cup butter
- 5 leeks, white part only, sliced finely (reserve 1/4 cup)
- 1 medium onion, peeled and chopped
- 3 cloves garlic, minced
- 5 cups chicken stock
- 2 cups light cream
- 1/8 teaspoon cayenne pepper
- Coarse salt and cracked black pepper
In a heavy skillet, over medium heat, melt butter and sauté leeks, onion and garlic for about 5 minutes or until onions are translucent; add potatoes and cook for another 5 minutes. Add stock; bring to boil then simmer 15 minutes or until potatoes are tender. Remove from heat and place in food processor and pulse until puréed. Return to heat and add cream and cayenne pepper. Bring to a boil; then reduce and simmer for a few minutes. Fry reserved leeks in 1 teaspoon olive oil until crispy. Serve soup with sour cream, crispy leeks and crusty bread. Salt and pepper to serve.
Spoon into sterile jars to just below neck and screw lids on lightly. To can, use preferred canning method. Makes 2 jars.