Creamy Leek and Potato Soup

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READY IN: 1hr 15mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Peel, quarter, rinse, and drain the potatoes. Set aside.
  • Trim the leeks at the root. Split them lengthwise for easier cleaning.
  • Rinse well under cold running water, and then transfer to a bowl of cold water to soak for about 5 minutes.
  • When all the grit has settled to the bottom of the bowl. remove the leeks and dry thoroughly. Chop coarsely and set aside.
  • In a medium-size stockpot, melt 2 tablespoons of the butter over low heat.
  • Add the leeks and cook , stirring often, until tender but not browned, about 3 minutes.
  • Add the water. Salt the water and add the potatoes.
  • Cover and simmer gently for 35 minutes.
  • With a food processor, blender, or immersion mixer, process the soup until smooth.
  • Return the soup to the pot, increase the heat to high, and bring to a boil.
  • Skim any impurities that may rise to the surface.
  • Add the cream, and after a few seconds, add the remaining 1 tablespoon of butter.
  • To serve, ladle the soup into warmed soup bowls and sprinkle with the herbs.
  • Serve immediately, allowing guests to season with pepper to taste.
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