- 1 large peeled Idaho potatoes cut into cubes
- 2 cups cubed butternut squash (roasted)
- 1 large leek bulb white part only
- 1/4 cup heavy cream (or half & half)
- 1 small onion chopped
- 2 cups of chicken or beef broth (vegetable broth for the vegetarians) to boil potatoes
- 1 tablespoon olive oil
- 1 teaspoon of lemon juice and zest of one lemon
- 1 tablespoon of butter
- Kosher salt
- White pepper
Wash the leek bulb thoroughly to get the sand and dirt out and chopped coarsely (use the white part only and reserve the green part for garnish). Combine with the chopped onion in a bowl. Boil the potatoes in broth/or water until fork tender and let cool (make sure you salt the potatoes very well...they just love salt)! Save some potato water for use later.
Drizzle squash with a tablespoon of melted butter then wrap in foil and roast until tender at 350 degree F. until fork tender..........
**Or cooked potatoes and butternut squash together until fork tender in a chicken or vegetable stock**
Heat the olive oil and butter in a deep pan or casserole and saute the onions and (leek bulb) until soft. Season with salt and white pepper. At this point you may add a pinch of cayenne pepper for a little "kick". Cool and pour into a blender in batches adding some liquid. Return the blended potatoes to the deep pan or casserole on low heat stirring. Add the heavy cream and a tablespoon of lemon juice. Continue stirring for about 5 minutes. Check for desired consistency or thickness, add some potato water if necessary. Taste and correct seasoning. Scoop into a soup bowl garnish with the chopped green part of the leek/or scallions and a sprinkling of lemon zest. Serve with a crusty baguette.