5 pounds potatoes, peeled and diced2 pounds whole leeks
2 pounds onions, diced
1 stick butter
2 tablespoons olive oil
1 bunch fresh parsley, chopped
1 pint sour cream or plain yogurt
1 quart skim or whole milk
Salt and pepper, to taste
2 tablespoons flour
Clean and dice potatoes and place in a 4 quart or larger pot. Cover potatoes with water (about 1/2 inch over the tops of the potatoes) and place pot over medium heat.
In a large frying pan or deep-sided pot , melt butter , add olive oil and diced onions. Cook over medium heat and carefully clean the white part of the leeks, dice finely and add them to the onions. Cook over medium heat until onions are opaque and leeks begin to turn color.
As soon as the potatoes are soft to the touch of a fork, add onion/leek mixture to the pot, mixing well. Put flour into a mixing jar with a little cold water, shake vigorously and add to the still-cooking soup. Mix well.
At this point, if you prefer a smooth soup, blend with an immersion blender. If you prefer a more rustic, chunky soup, simply turn off the heat now.
In a bowl, pour out sour cream and the milk, mixing well. Add a cup or two of the hot soup, stirring it into the milky mix, then pour all into the still-hot pot of potatoes and leeks. Mix well and do not let temperature reach boiling again. Add parsley and salt and pepper to taste and let soup rest overnight before serving. Makes 1 1/2 gallons of soup.
- To clean the leeks, cut off the green parts and ends and discard. Peel back each layer and wash thoroughly to remove all sand.
- I prefer to leave this soup a little chunky so I just blend slightly with an immersion blender.
- I halved this and it made about 6 servings, so this would probably make around 12 servings.
- For this recipe, the exact measurements don't matter too much, just combine and add more or less to get the desired consistency