Potato Leek Soup
1 TB canola oil
½ TB butter
1 white onions, finely chopped
1 stalks celery, finely chopped
2 leeks, finely chopped
2 cloves garlic, crushed
2 ½ lbs potatoes, 1 inch dice
vegetable stock (or water)
¾ cup whipping cream
1/4 bunch chives, chopped for garnish
Heat oil and butter in large saucepan, add onions, celery, leeks and garlic with 1/2 tsp salt. Sauté until soft, about 20 minutes.
Add potatoes, and enough stock to cover and cook until potatoes are soft.
Remove from heat and blend with hand blender until smooth. Season and finish with whipping cream.
This recipe was created by Tracey Black, chef and co-owner of Epicuria, a retail fine food store and full service caterer located at 419 Mackay Street, Ottawa, Ontario, K1M 2C5. Telephone: 613-745-7356.
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