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Nancy’s Recipes

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Entrees

Creamy Potato Leek Soup with Porcini Mushrooms

Featured Product: Nancy’s Organic Sour Cream 

 

Ingredients

  • 3 tablespoons Olive Oil, divided
  • 6 Medium Leeks (pale parts only), coarsely chopped
  • 1 fennel bulb, coarsely chopped
  • ¼ teaspoon Sage
  • 1 Bay leaf
  • 5 cups Chicken Broth
  • 2 Medium Russet Potatoes, peeled and chopped
  • ½ cup Nancy’s Organic Sour Cream
  • Salt and Pepper
  • ½ lb. Oyster and Shitake Mushrooms

 

Directions

  1. Heat a 3 qt. stock pot and add 2 Tbsp. olive oil. Over medium low heat, sweat the chopped leeks and fennel for about 2 minutes.
  2. Add the sage and bay leaf. Increase the heat to medium and sauté for about 5 minutes, until the vegetables are tender.
  3. Add the potatoes and chicken broth. Bring to a simmer. Cover and cook for about 20 minutes, until the potatoes are fork tender. Remove from the heat.
  4. Using a blender and working in batches or using an immersion blender, puree the soup.
  5. Stir the sour cream into the soup and incorporate. Season with salt and pepper, to taste.
  6. Heat the remaining olive oil in a sauté pan. Add the mushrooms and sauté over medium heat until softened and beginning to brown.
  7. Ladle the soup into serving bowls. Garnish with sautéed mushrooms and fennel fronds as desired.
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