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Leek and Potato Soup with Swiss Cheese
Category: Soups, Hot
Serves: 6
Rating:
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Ingredients:
2 T. butter 4 c. chopped leeks (white and pale green) about 2 lbs. 1 medium yellow onion chopped 4 medium russet potatoes peeled and chopped 4 c. chicken broth 1-1/2 c. light cream Salt and white pepper to taste 2 c. grated swiss cheese
Directions:
In a large pot, melt the butter and sauté the leeks and onion for 3 minutes. Add the potatoes and broth, cover and simmer 15 minutes, until the potatoes are tender. In batches, place the mixture in a blender and blend until smooth. Return the soup to the pot, stir in the cream and bring almost to a boil. Ladle into bowls and top with a portion of grated swiss cheese.