4 large baking potatoes, washed, peeled and diced into 1/2 inch cubes
5 large leeks, white parts only, sliced in 1/4 inch slices and thoroughly washed
2-3 cloves garlic, finely chopped
1 large white onion, finely chopped
Kosher or sea salt to taste
Fresh black or white pepper to taste
1/2 teaspoon dried lavender
Dash of nutmeg
6-8 cups low-sodium chicken or vegetable broth
1 1/2 cups heavy cream (more to taste)
1 cup finely chopped parsley, as garnish
1/2 cup finely chopped scallions and chives, as garnish
Crumbled cooked bacon, as garnish
Parmesan or Romano cheese, as garnish
1 cube unsalted butter
Olive oil, about 1/4 cup
Instructions:
In a large soup pot, combine the butter and olive oil over medium heat and stir until the butter slightly boils. Sauté the leeks and the garlic until they are softened. Add the onions and sauté until the onions are translucent. Add the salt, pepper, lavender, nutmeg, potatoes, and the cream, stir, and cook for 5-8 minutes longer.
Add the broth and bring all ingredients to a full boil; simmer (uncovered) until the potatoes are softened. Using a masher or a submersion blender, mash some of the potatoes at this time, leaving some lumps if you like.
Toss in half the parsley and adjust the seasonings, adding more cream or broth for the desired consistency. Cover and cook on medium low heat until the potatoes are fully cooked and soup is blended. Serve soup garnished with crumbled bacon, parsley, scallions or chives. Top with fresh Parmesan or Romano cheese and a drizzle of olive oil, if desired.
Serves 4.
Christine’s recipes have been published in the Fresno Bee, Sunset and Cooking Light Magazines, and athttp://www.thearmeniankitchen.com/.
For Christine’s recipes that have been published in Sunset and Cooking Light Magazines, go to: http://www.myrecipes.com/search/site/Datian.
