I’m not sure how veggie soup like this would turn out a little girl’s favorite dish, but it did. It could have been the fact that all the veggies came straight from grandma’s garden, or maybe it was just that extra pinch of love grandmothers always add to all of their cookings! Whatever the case, this soup has remained one of my favorites and these days I make it for my own children. I always serve this as the main dish with homemade bread and grated Parmesan, but you could also make this the first course of your dinner.
Ingredients
1 Tbsp Land O’ Lakes butter
1 shallot, minced
1 cup of leeks, thinly sliced
1 cup potatoes, diced
2 cups chicken broth
1 cup heavy cream
salt and pepper
1 tsp lemon juice
1/4 tsp of cayenne pepper
pinch of nutmeg
optional: pinch of truffle salt, pinch of knorr’s aromat seasoning
2-4 Tbsp grated Parmesan
Instructions:
Rinse the vegetables. Dice the potatoes. Slice the white and light green parts of leeks thinly. Melt butter in stock pot. Saute leeks and shallots until softened.
Add chicken broth to pot with onion. Add diced potatoes and cook until potatoes are tender. Remove from heat and allow it to cool for a while.
Heat heavy cream in a separate pan on medium (do not boil) to thicken it. Continue to stir until cream is reduced, (about 5 minutes).
Once soup is cooled, use an immersion blender to puree soup until smooth. Stir thickened cream into potato puree. Add in seasonings and stir. Serve soup topped with grated Parmesan cheese.
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Quick tip: If you’re not a fan of Parmesan, serve with your favorite cheese or croutons instead.