Brrrr. On these frigid winter days, nothing is as satisfying as a bowl of hot soup. I recently served this soup along with these Turkey Sliders for my son’s birthday dinner, and there were no leftovers.
Potato, Leek and Shallot Soup
Makes 6 bowls or 12 cups of soup
5 tablespoons butter
4 leeks (white part only), cleaned, halved and thinly sliced
2 pounds Yukon gold potatoes, peeled and diced
4 shallots, peeled and chopped
6 cups chicken stock
½ cup heavy cream
½ cup Parmesan cheese, grated
2 tablespoons chopped fresh chives
In a Dutch oven over medium heat, melt the butter. Add the leeks and shallots and cook, stirring frequently, until the vegetables are very tender, between 5 and 10 minutes. Add the potatoes and cook, stirring frequently, until the potatoes are softened but not browned, for about another 10 minutes. Add the chicken stock and bring the soup to a boil, then reduce the heat and simmer until the potatoes are very tender, about 30 minutes.
Puree the soup in batches in a food processor until it is smooth. Return the soup to the Dutch oven, add the cream and the cheese and stir until smooth. Taste and correct the seasoning with salt and pepper. Serve with fresh chives sprinkled over the top.