Can be made 1 day ahead. Cool slightly. Chill until cold; then cover and keep chilled. Re-warm over medium heat, stirring occasionally.
Ingredients
- 4 T. olive oil
- 1 1/2 lg onions chopped
- 29 oz. white-skinned potatoes, peeled & diced
- 8 cups low salt chicken broth
- 4 t. fresh lemon juice
- 6 c. chopped leeks
- 2 c. whipping cream
- 1 1/2 t. dried tarragon
Directions
Heat oil in heavy large pot over medium-high heat.
Add onions, leeks; sprinkle with salt & pepper
Saute until softened (about 8 minutes). Add broth and lemon juice; bring to a boil. Reduce heat, cover and simmer until vegetables are very tender (about 30 minutes)
Meanwhile, bring cream and tarragon to boil in small saucepan. Reduce heat and simmer 5 minutes
Remove from heat; cover and let stand 20 minutes so that flavors blend.
Working in batches, puree soup in blender until smooth. Return soup to same pot. Stir in cream mixture. Simmer until flavors blend, thinning with more broth, if desired, about 5 minutes. Season to taste with salt and pepper and more lemon juice, if desired.
Ladle soup into bowls - Garnish with watercress - Serve
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Submitted 6/13/05.
Source: A modification of Bon Appetit - September
Submitted By: Sue Masters
smasters927@aol.com
Creamy Leek & Potato Soup