Leek and Potato Soup Base

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
YIELD: 3 cups
UNITS: US

INGREDIENTS

Nutrition
  • 2
    large leeks
  • 2
    tablespoons butter
  • 1
    medium onion, coarsely chopped
  • 3
    medium peeled potatoes, cut in chunks (Yukon Gold,Russet or Red)
  • 2
    cups vegetable stock or 2 cups chicken stock
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DIRECTIONS

  • Cut off the coarse, green leaves on each leek up to the lightest green part;cut off the root.
  • To clean leeks,cut them length-wise without cutting through the root end.
  • Separate and fan out the leaves;place under running cold water to remove any grit.
  • Shake off any water.
  • Thinly slice crosswise.
  • In a large saucepan, melt butter on medium heat and stir in leeks and onion.
  • Cover and cook 10 minutes to *sweat* the vegetables without browning them,turning often.
  • Add potatoes and stock;cover pot to simmer 30 minutes until potatoes are tender, stirring often so that they do not stick to the bottom of the pot.
  • Puree soup with an immersion blender or food processor.
  • Divide mixture into containers, seal and freeze.
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