This might be my favorite recipe yet. Today, we are going to give you a version of Sally's specialty - soup! Have you ever tried the Potato Leek Soup at Rose and Crown Pub and Dining Room in EPCOT? It is creamy, velvety, smooth, and surprisingly filling. It is the perfect soup for a cold winter day. Just be sure to leave out the Deadly Night Shade!
Potato Leek Soup
Rose & Crown
Great Britain - Epcot
4 quartts heavy cream
1 onion, diced
2 bunches leeks, white parts only, cut up
1/4 cup butter
salt and pepper to taste
Method of Preparation:
Cut up potatoes and cover with water to keep from turning brown. Wash the leeks (white part only). In a heavy pot, melt the butter, then add onion and leeks. Cook 5-10 minutes. Add potatoes and cream, simmer until potatoes are soft. When potatoes are done, puree with hand blender until smooth. Season with salt and pepper to taste.
*I garnished my soup with some chopped green onions and a little swirl of sour scream (you could also use heavy cream for this).
So, this recipe says it makes one gallon but don't believe it for a second. It made way more than that! We had a great abundance of soup. The good news is, it freezes well. Just put soup in gallon ziplock bags (once it is cool. of course) and stick them in the freezer. They don't take up much space and it makes for an easy dinner when you don't feel like cooking.
And remember when I lauded the merits of owning a mandolin? Immersion blenders deserve similar recognition. You can always transfer the soup, in batches, to your blender but using a stick blender in the same pot you cooked it in is SO much easier!
There you have it! How excited are you to try this classic recipe? They have been serving this soup at Rose and Crown forEVER and I can see why. And, good news! It is super easy to make at home. So get to cooking and let us know how it turns out.