Prep 5 mins
Cook 40 mins
Based upon Joy of Cooking's recipe with a few minor adaptations. This recipe is gluten-free. It can be made dairy free by substituting margarine for the butter and either omitting the cream or substituting almond/cashew cream.
- 3-4 medium leeks, cleaned and thinly sliced
- 4 medium potatoes, thinly sliced
- 1182.95 ml chicken stock or 1182.95 ml vegetable stock
- 29.58 ml instant chicken bouillon granules (optional)
- 88.74 ml butter
- 236.59 ml heavy cream
- 4.92 ml salt (optional)
- 1.23 ml pepper (or 1/8 tsp white pepper, preferable)
- 2.46 ml dried basil
- 1.23 ml paprika
- Prepare leeks by trimming off the tough, dark green leaves and the bottom of the root. Then cut length-wise and wash in between each leaf, as dirt deposits can gather deep inside the leek. Then, thinly slice.
- Melt butter in a soup pot over low-medium heat.
- Add sliced leeks, stirring occasionally. Cook until leeks are tender, but not browned. This may take 15-20 minutes.
- Add sliced potatoes and chicken or vegetable stock. If using vegetable stock, you may add a little powdered chicken stock mix to enhance the flavor. Stir.
- Bring mixture to a boil, then reduce heat and cook until potatoes are tender.
- Once potatoes are tender, you can puree the mixture using a hand blender in the same pot or by doing batches in a blender. If you want a very fine texture, put the mixture through a sieve after pureeing.
- Add cream, salt (optional), pepper, basil, and paprika. You can thicken the mixture by adding a tablespoon or two of flour or corn starch. You can thin the mixture by adding more water or stock. This depends upon your preferred texture and consistency.
- Reheat gently to serve warm or hot. Or you can serve very cold with cut chives as garnish. Enjoy!