Potato Leek Soup with Crabmeat and Chive Blossoms
Although there are many traditional recipes for potato leek soup, my absolute favorite is this one, with the added cream cheese. It’s one of the soups I make for myself when I need true comfort food. Adding Maine crabmeat makes it a filling main dish, but it’s also wonderful without.
- 1 leek
- 1 sweet onion
- 10 scallions
- 8 tablespoons butter
- 4 tablespoons vegetable bouillon paste
- 7 small (about 2 lb) Maine potatoes, chopped
- 5 cups water
- 8 oz cream cheese
- 1 cup light cream
- 1 12-oz can evaporated milk
- 2 cups milk
- 2 cups Maine crabmeat
- 1H cup freshly grated Parmesan cheese (optional)
- salt and pepper, to taste
- fresh chive blossoms (optional, if available)
Slice the leek vertically. Completely remove the roots and the dark green leaves. Separate the inner layers and rinse thoroughly.
Finely mince the leek, onion, and scallions. Melt butter in a medium saucepan over medium heat. Add the leek, onion, scallions, and vegetable bouillon. Cook until the vegetables are soft. Add the potatoes and water, and cook until potatoes are fork-tender.
Using a potato masher, thoroughly break up the potatoes until very few lumps remain. Add the cream cheese and stir until it melts.
Warm the cream and evaporated and whole milk in a saucepan over medium heat. Add the warmed cream and milk to the soup, and stir until they are incorporated. Add the crabmeat and optional Parmesan cheese, if desired. Add salt and pepper to taste.
Rinse the chive blossoms and pat dry. Break them apart into tiny pieces. Ladle the soup into bowls and garnish each with a sprinkle of chive blossoms. Delicious!
From Superb Maine Soups by Cynthia Finnemore Simonds