Creamy Potato Leek Soup

Serve with Schramsberg Blanc de Blanc

Ingredients

  • 4 Leeks (all white, and light green parts)
  • 8 Yukon gold or butter red potatoes
  • 1/2 medium sweet onion
  • 1 clove elephant garlic
  • 4 cans chicken broth
  • 1 can evaporated skim milk
  • 1 tablespoon olive oil
  • 3 tablespoons imperial margarine

Toppings

  • green onion, minced
  • turkey bacon, crumbled
  • cheddar cheese, shredded

Preparation

  • Melt margarine and olive oil in stock pot.
  • Saute chopped onion, leek, and garlic until soft. Saute peeled and chopped (1 inch) potatoes until soft (don’t brown).
  • Add chicken broth plus 6 oz of water and bring to a boil. Simmer until potatoes are soft enough to mash.
  • Puree potatoes and broth in 2 batches until smooth.
  • Add evaporated skim milk. Heat until simmering.
  • Season with pepper and serve with toppings.
Submitted by, Gene Wall, 2004 Camp Schramsberg

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