Potato Leek Soup
French
Split the leeks and rinse between the layers where grit collects. When blending, stop as soon as the potatoes are smooth so the soup keeps a soft texture instead of turning gluey.
- Servings (recipe yield)
- 2 servings
- Prep time
- 15 min
- Cook time
- 1 hr
- Rest / chill / soak
- Not provided
- Total time
- Not provided
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Times from the source recipe, where available.
Ingredients
- 3 tablespoons unsalted butter
- 2 large leeks
- 1 quart chicken or veggie stock
- 11 ounces peeled and sliced waxy potatoes
- 1 bay leaf
- ¾ cup heavy cream
- white pepper
- (optional) ½ teaspoon ground nutmeg
- (optional) ½ tablespoon dill weed
Instructions
- Chop the white to light-green part of the leek into moderately sized pieces and discard the dark-green ends.
- Melt the butter in a pot on medium-low heat, add chopped leeks and potatoes. Stir until leeks are sweat.
- Add stock, bay leaf, pepper and optional ingredients now. Raise heat to medium-high, simmer until potatoes are tender.
- After removing the pot from the heat, remove the bay leaf and immersion blend pot until you reach a desired consistency.
- Stir in heavy cream and salt to taste.
Source: Public Domain Recipes · cactar · Recipe source · Public-domain source license