Potato Leek Soup

Cooking with Nicolle at Riegelmann's Appliance Potato Leek Soup

Potato Leek Soup with Dungeness Crab

Ingredients
Potato Leek Soup
  • 4 Tablespoons Butter
  • 1 large or 2 small White of Leeks, sliced
  • 1/4 Cup Onions, diced small
  • 1/4 teaspoon Old Bay Seasoning
  • 1/2 teaspoon Fresh Thyme leaves
  • 1/2 Bay Leaf
  • 1/4 Cup White Wine
  • 1 medium Russet Potato
  • 1 1/4 to 2 cups Water
  • 1/2 Cup Heavy Cream
  • To Taste Salt and white pepper
  • 4 oz or more if desired Dungeness crab meat
Directions
Potato Leek Soup with Dungeness Crab Makes about 1 quart
  1. Add butter, leeks, onions, old bay seasoning, thyme, and bay leaf to a heavy bottom, 2 quart soup pot.
  2. Cook over low heat, covered, until vegetables are very soft and translucent, about 30 minutes (do not allow vegetables to brown).
  3. Add white wine and reduce by half.
  4. Peel and thinly slice the potato and add it along with the water to the soup pot.
  5. Simmer until potatoes are very soft and fall apart.
  6. Puree the hot soup until very smooth.
  7. Add the heavy cream and Dungeness crab heat through.
  8. Season the soup to taste with salt and white pepper.
Cooking with Nicolle at Riegelmann's Appliance Potato Leek Soup

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