Prep 10 mins
Cook 30 mins
This soup is easy to make. Somewhat on the rich side but very tasty.
- 6 large yukon gold potatoes, peeled and cut into chunks
- 1⁄2 cup butter, divided
- 2 large onions, sliced thin
- 1⁄4 cup all-purpose flour
- 1 large leek, cut, washed, then chopped (white part only)
- 1 large celery rib, chopped small
- 4 large garlic cloves, chopped
- 3 cups chicken broth
- 1 cup whole milk, homogenized
- 1 cup whipping cream
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon white pepper
- 1 teaspoon dried thyme
- 1⁄2 teaspoon celery seed
- 1⁄2 cup freshly grated padano cheese
- 4 tablespoons chopped fresh parsley
- In a large saucepan or a medium cooking pot, add potatoes, cover with water; bring to boil, reduce heat, cover and cook for about 10 minutes. The potatoes will not be fully cooked and that is fine.
- Drain and transfer to a large cooking pot.
- In a large frying pan, on medium-high heat, melt 1/4 cup of butter.
- Add sliced onions, stir and cook until onions are translucent, about 3 minutes.
- Add flour and stir well to coat onions.
- Add leeks, celery and garlic and fry for about 2 minutes, stirring occasionally.
- Transfer the onion-leek mixture to the large cooking pot.
- Add chicken broth, bring to boil, reduce heat and cook for about 3 minutes.
- Add the milk, whipping cream, salt, pepper, thyme, and celery seeds.
- Bring the soup to boil, reduce heat and cook for 2 minutes.
- Remove from heat and let cool for 5 minutes.
- In a food processor or blender, puree soup in batches until smooth and return to the cooking pot. You may also use an immersion blender.
- Add grated cheese and bring to just boil or until cheese melts.
- Adjust seasonings to taste.
- Serve soup hot.
- Refrigerate any unused portion ot the soup.
Very nice! I had to use 1% milk and only half a cup of 18% cream as that was all I had in the fridge, but it still made for a deliciously creamy soup.