Estella’s Rosemary Leek and Potato Soup


3 Stalks of leek

3 Potatoes

5 Cups of water

1/2 Sprig crushed rosemary or 1 tsp. powdered rosemary

3 Tbsp. Olive oil

1 tsp. Salt

2 Crushed cloves of garlic

1 Diced onion

1/2 cup Heavy cream

Optional: 1-2 tbsp Flour

Cut the pale part of the leek stalk into quarter inch rounds.  Cut the potatoes into bite sized chunks.  Put the water onto boil in a 2 quart pot.  You may add the potatoes and leeks as soon as you have them chopped up.  Strip the rosemary from the stalk by going against the direction of the leaves.  Crush or chop up.  Add rosemary, olive oil, salt, garlic and onion to pot.  Boil till potatoes till tender.  Remove three cups of soup and chunks of vegetable into a blender or food processor and blend till smooth.  Reintroduce the blended soup to 2 quart pot and add cream.  Stir and reheat for only a couple of minutes if needed.  Don’t boil or you will curdle the cream.    If the soup is still too thin you may take 1-2 tbsp of flour and rehydrate it in a separate bowl with 3 tbsp of water.  Whisk well till no clumps.  Slowly add to soup while stirring.  Keep heat on low.  Wait a couple minutes for it to have a chance to thicken.  Taste and adjust for salt.  May be served hot or refrigerated and served cold.


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