With winter upon us, it’s the perfect time to indulge in your favorite comfort foods. Warm soups are always a cold weather favorite and make a great go-to meal to prepare for dinner. Depending on the number of people you are serving, soups are also great dishes to freeze that can be easily warmed up for another meal.
To help you stay warm and keep your stomach full, Chef Sean has decided to share one of his most popular High Hampton soup recipes with you. The Cream of Potato and Leek Soup is a perfect meal to keep you warm while missing High Hampton.
Cream of Potato and Leek Soup
Yield: 1 Gallon
2 tablespoons vegetable oil
2 bunches leeks (sliced thinly and cross-grain)
1 yellow onion (diced)
4 white potatoes (peeled and cubed)
2 tablespoons garlic (minced)
½ teaspoon white pepper
½ teaspoon nutmeg
1 tablespoon salt
¼ cup white wine
2 quarts chicken stock
1 quart heavy cream
1 cup roux (brown ½ cup flour in ½ cup of butter)
In a large stock pot, heat the oil and add the onions, leeks, garlic and spices. Cook the vegetables until soft. Deglaze the pot with the white wine. Add the potatoes and stock, and let simmer for about 45 minutes. Puree until smooth, using an immersion mixer or food processor. Add the cream, and let simmer 10 minutes more. Add in cooled roux a little at a time, until it thickens.
To add a twist to the soup, you can top it with shredded cheddar and sour cream.