Caramelized Leek and Potato Soup
Comments: Soup can be made a day ahead.
Servings: 8
IngredientsPreparation
  • 1 tablespoon [15 mL] olive oil
  • 1 tablespoon [15 g] butter
  • 2 yellow onions, diced
  • 17 1/2 ounces [500 g] leek slices
  • 25 ounces [710 mL] red ale beer
  • 6 cups [1.5 L] chicken broth
  • 2 small potatoes, peleed and diced
  • 1/8 teaspoon [0.5 mL] salt, more if needed
  • 1/8 teaspoon [0.5 mL] pepper, more if needed
  • 8 teaspoons [40 mL] heavy cream
  • Into a saucepan over medium heat, combine olive oil and butter.
  • Add onion dices and leek slices; cook stirring often until caramelized, about 10 to 15 minutes.
  • Pour in beer and chicken broth; add potato dices, salt and pepper.
  • Bring to a boil.
  • Lower heat to medium and leave to simmer for approximately 20 minutes, until potato dices are tender.
  • Pour into a blender; puree until smooth.
  • Check for seasonings before pouring soup into individual bowls.
  • Top each with a teaspoon [5 mL] of cream, and serve.