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Creamy leek and potato soup - emeril lagasse
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| 3 tbs | unsalted butter |
| 3 c | leeks, white and green parts |
| 1 tsp | minced garlic |
| 6 c | chicken stock,, ( 2 boxes@ 900 ml) |
| 11/2 lbs | boiling potatoes, peeled and quarter |
| Salt | |
| white pepper | |
| (can add oregano and thyme) | |
| 1/3 c | chopped fresh parsley |
| 4-6 tbsp | soft herbed cheese, ( like Boursin) |
Melt butter in large pot at low heat. add leeks and cook, stir often, till tender,about 3 min. Add garlic,cook 30 sec. Add chicken stock and potatoes. Cover and simmer gently till vegetables are tender, about 30 min.
Puree soup,season to taste with salt and pepper. Garnish with parsley and Boursin cheese.
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