Prep Time
10 Mins
Cook Time
1 Hour 25 Mins
Yield
8 cups

For easy cleanup, use an immersion blender to puree soup right in the pan.

How to Make It

Step 1

Melt butter in a large Dutch oven over medium-high heat; add leeks, and sauté 10 minutes or until tender. Add potato, 1/2 cup wine, and broth. Using a piece of kitchen twine, tie bay leaf, 2 thyme sprigs, and 2 parsley sprigs into a bundle; add to pan. Bring to a boil; reduce heat, and simmer, uncovered, 1 hour and 15 minutes or until potatoes are very tender. Discard herb bundle.

Step 2

Process potato mixture, in batches, in a blender or food processor until smooth, stopping to scrape down sides. Return puree to Dutch oven. Add remaining 1/4 cup wine, cream, and next 3 ingredients. Garnish, if desired.

Christmas With Southern Living 2006

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