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Potato Leek Soup

Active Time: 30 minutes • Total Time: 45 minutes • Makes: 8 first-course or 4 main-dish servings

2-1/2 pounds butter gold potatoes or Yukon Gold potatoes (about 6 medium), peeled and cut into 1-inch chunks (about 6 cups)
6 cups water
2 teaspoons salt, divided
4 medium leeks (about 1-1/2 pounds)
2 tablespoons Schnucks olive oil
2 teaspoons chopped fresh thyme leaves or
1/2 teaspoon dried thyme
1 cup Schnucks half-and-half
1/4 teaspoon ground white or black pepper
1/2 cup Schnucks sour cream (optional)

1. In 5- to 6-quart saucepot, heat potatoes, water and 1 teaspoon salt to boiling over high heat. Reduce heat to medium; cover and cook 14 to 16 minutes or until potatoes are tender. Remove saucepot from heat, but do not drain potatoes.

2. Meanwhile, trim off and discard root end of leeks. Holding the leek in 1 hand with knife at a 45° angle in the other hand, with the blade facing away from you, slice off the dark green leaves, rotating the leek as you go, to expose the light green inner leaves. Cut each leek lengthwise in half, then slice crosswise. You should have about 4 cups. Place leeks in large bowl of water; swish leeks to remove any sand. Let stand several seconds to allow sand to sink. With slotted spoon, skim off leeks that float to the top and transfer to colander. Repeat process with fresh water as needed until all sand is removed. Drain leeks well.

3. In 12-inch skillet, cook leeks, oil and thyme over medium heat 15 to 18 minutes or until leeks are soft, stirring occasionally. Remove skillet from heat.

4. Stir leek mixture, half-and-half, pepper and remaining 1 teaspoon salt into potatoes with their water. In batches, ladle potato mixture into blender with center part of cover removed to allow steam to escape; purée until smooth. Pour soup into large bowl between batches. Return soup to saucepot; heat through if necessary. Ladle soup into soup bowls; serve with a dollop of sour cream, if desired. Makes about 9-1/2 cups.

Each first-course serving: about 489 calories, 20 g total fat
(9 g saturated), 35 mg cholesterol, 607 mg sodium,
67 g carbohydrate, 5 g fiber, 11 g protein

*(Click here or Download the pdf for the companion article)