Ingredients:
2 oz. (1/4 cup) butter or ¼ cup olive oil
1 whole leek, chopped
1 medium onions, chopped
¼ cup white wine (optional)
2 medium potatoes cubed
1 carrot sliced
2 cloves garlic, crushed
4 cups chicken stock
2 tablespoons potato flour
1 cup milk or half & half
salt and pepper to taste
fresh chives, chopped (for garnish)
Directions:
Melt butter in a large pan. Sautee onions, leek, along with the garlic until tender. Add potatoes and carrots. Cook until potatoes are golden brown. Add wine and reduce. Stir in chicken stock along with potato flour and simmer for 30 minutes (simmering will reduce the chicken stock adding more flavor). Put soup into blender and liquefy. Put back into pan, add milk, season to taste with salt and pepper. Serve garnished with chopped chives.
|
