The French Olive oil compliments this luxurious, rich soup. It is perfect for a cold winter night’s meal served with crusty french bread & a glass of wine. Or you may choose to serve it as a first course with any entree.
Serves: 6 as a first course or 2 for a vegetarian meal
1-1/2 cups finely chopped leeks, white and some of green
1/4 cup chopped green onions
1 large garlic clove, finely chopped
3 Tablespoons finely chopped carrot
4 Tablespoons butter
4 cups chicken stock
1-1/2 cups diced potatoes
1/2 cup heavy cream
TFO Olive Oil for drizzling
Saute leeks, onion, garlic, and carrot in butter in a medium stock pot until leeks are soft. Do not brown. Add stock and potatoes, cover, bring to boil and simmer until potatoes are tender. Take the pot off the heat & puree with immersion blender in the pot. Add the cream, reheat but do not boil and season to taste with salt and pepper. Adjust the thickness with more stock or cream. Pour a drizzle of olive oil over the served bowl of soup.