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Potato and Leek Soup | Great Performances


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Potato and Leek Soup
by Andrew Luzmore

This is an adapted version of Julia Child's classic recipe that uses fresh leeks and potatoes that are just beginning to come out of the ground. 

2 medium potatoes, peeled and roughly chopped
1/2 lb leeks, cleaned and thinly sliced
3 cups of vegetable stock
1/4 cup heavy cream
1/4 cup crème fraiche
1 tablespoon vegetable oil
Sea salt, to taste

In a large pot, sweat the potatoes and leeks with the oil and a large pinch of salt until the vegetables begin to soften. Add the vegetable stock and simmer until the vegetables are completely tender, about 30-40 minutes. Blend until smooth using either an immersion blender or a traditional blender. Add the cream and season with salt. Serve in a warm bowl with a dollop of crème fraiche. 

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