• Cooking Time:
  • Servings:
  • Preparation Time:


The pepper adds an unexpected but pleasant heat, the rosemary an unexpected perfume, and the sour cream smooths it all out.


  • 1/3c +/- Olive oil
  • 7-10 med Yukon Gold potatoes, diced
  • 3-4 leeks, sliced
  • 3-4 cloves garlic, crushed
  • 1tsp Kosher salt, divided
  • 1/2tsp black pepper, divided
  • 1/4tsp red pepper
  • 1/4tsp wht pepper
  • 1/2tsp rosemary, crushed
  • 3-4c chicken stock
  • 3-4c milk
  • 3-5tblsp butter
  • 1/3-1/2c sour cream


  • Heat the oil on the stove over a med flame in a heavy stock pot or dutch oven, and add the potatoes and half the salt and pepper.
  • Sauté 10min or so, turning frequently to prevent much crisping and browning, til nearly done; add leeks, garlic, spices and rest of the salt & pepper.
  • Sauté 10-15min til very tender, adding more oil if necessary, and turning frequently to prevent a lot of browning.
  • Add stock and milk, and cook, stirring frequently, for 30-40min til bubbling and well-done; lower heat if necessary to prevent scorching.
  • To finish, turn off the fire and add the butter, then the sour cream, blending well, and serve!

Categories: Soup  Soup 
© 2006-2017 BakeSpace, Inc. All Rights Reserved