POTATO LEEK ROSEMARY SOUP

POTATO LEEK ROSEMARY SOUP image

Yield 10 1 cup

Number Of Ingredients 12

1/4 cup unsalted butter (used 1/2)
3 leeks, washed and thinly sliced
rosemary
2 sticks celery
1/2 cup flour
2 1/2 cups hot water
1/2 cup cream sherry
2 large potatoes, peeled, thinly sliced and soaking in cold water
kosher salt
2 tspns black peppercorns, cracked
1 cup cream
2 cups milk

Steps:

1. Melt the butter in a soup pot. Add the leeks and stir well. Cover the pot and cook until leeks reduce in size and are very tender. Remove from the heat and let cool for about 5 minutes. 2. Add the flour and mix well to incorporate the flour with the butter. Add the hot water and sherry and whisk well to remove any lumps. Add the potatoes and 1 tablespoon salt and mix well. Return the pot to medium heat and cover. Let cook until the potato slices are tender. 3. Add the peppercorns, cream and milk to the soup. Mix well, reduce the heat to low and cover. Let the soup cook until it thickens slightly. Be careful with this soup. It can scorch and leave a burnt flavor. Keep the heat lower than you would normally. If you feel something sticking to the bottom of the pan, reduce the heat and gently ease the items up. If you find any burnt pieces while stirring the soup, pick them out and discard them. Remove from the heat and adjust the seasoning to taste. 4. Served with chopped green onions and pat of butter.