Categories: Soup
Ingredients
- 3 pounds Idaho potatoes
- 3 cups onion, diced
- 3 cups leeks, diced
- 1 TB butter
- 1 quart heavy cream
- Salt and pepper to taste
Directions
- Bake the potatoes in a 375 degree oven for 50 minutes.
- Saute onions and leeks in butter on low heat until clear.
- Add heavy cream.
- Once potatoes are done, scoop the center out with a spoon.
- Once the heavy cream comes to a simmer, add the potatoes you scooped out.
- Let simmer for 10 minutes, then pull off stove and puree the soup in a blender.
- Next, strain through a fine mesh strainer. Taste and season with salt and pepper.
- You must cool as soon as possible. If you cook the soup too long afte adding potatoes, the soup will come out brown.