I have every intention of using this photograph again in a blog post about soup at Disney World. (Because I. Love. Soup.) But, for now, it’s serving its purpose as your motivation to add this recipe to your dinner plans as soon as the Fall chill sets in!
The soup is so rich I could barely finish (but I persevered). You can find it at the Rose and Crown Dining Room in Epcot’s World Showcase.
I’m finding two recipes on the internet, so I’ll post both:
The most common version, which I’m finding in several locations; usually dated 2007:
Ingredients:
3 pounds Idaho potatoes
3 cups onion, diced
3 cups leeks, diced
1 TB butter
1 quart heavy cream
salt and pepper to taste
Method:
1. Bake the potatoes in a 375 degree oven for 50 minutes.
2. Saute onions and leeks in butter on low heat until clear.
3. Add heavy cream.
4. Once potatoes are done, scoop the center out with a spoon.
5. Once the heavy cream comes to a simmer, add the potatoes you scooped out.
6. Let simmer for 10 minutes, then pull off stove and puree the soup in a blender.
7. Next, strain through a fine mesh strainer. Taste and season with salt and pepper.
Cook’s Note: You must cool as soon as possible. If you cook the soup too long afte adding potatoes, the soup will come out brown.
From AllEars, dated 2008:
Makes 1 gallon, 16 8-ounce portions
Ingredients:
6 potatoes
4 quartts heavy cream
1 onion, diced
2 bunches leeks, white parts only, cut up
1/4 cup butter
salt and pepper to taste
Method:
Cut up potatoes and cover with water to keep from turning brown. Wash the leeks (white part only). In a heavy pot, melt the butter, then add onion and leeks. Cook 5-10 minutes. Add potatoes and cream, simmer until potatoes are soft. When potatoes are done, puree with hand blender until smooth. Season with salt and pepper to taste.
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