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POTATO LEEK SOUP

 

¾ pound Leeks

1 stick Unsalted Butter

½ tsp minced Garlic

1 ½ pounds diced Yukon Gold Potatoes

3 cups Water

2 ½ cups Heavy Whipping Cream

¾ tsp Salt

¾ tsp Ground White Pepper

chopped Fresh Chives for garnish

 

Thoroughly clean leeks and remove green stems. Cut white part of leeks in half lengthwise, then in ¼ inch half moons. Melt butter in medium size sauce pan over medium heat. Add leeks and garlic and sauté until leeks are soft, but not yet browned, about 10 minutes. Add diced potatoes and water. Bring to a boil then reduce to a simmer. Cover partially and simmer 20-25 minutes or until potatoes are thoroughly cooked. Add cream and bring to a boil. Let stand until cool then puree mixture in blender. Return to pan, warm through then season with salt and pepper. Garnish with chopped chives. Makes: 2 quarts

 

 

 

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

 

© 1989-2013 This recipe is property of Quaintance-Weaver, Inc. Unauthorized commercial use is forbidden.

 

 


Green Valley Grill
Fine Dining Restaurant at Friendly Shopping Center
622 Green Valley Road, Greensboro, NC 27408
336-854-2015 | FAX: 336-544-9000 | gvgrill@qwrh.com