Description
Six bowls of smooth potato and leek soup with a cream finish.
Ingredients
Scale
- 3 medium leeks Leeks, white and light-green parts
- 2 tablespoons Unsalted butter
- 1 1/2 pounds Yukon Gold potatoes, peeled and diced
- 4 cups Low-sodium vegetable broth
- 1 cup Water
- 1/2 cup Heavy cream
- 3/4 teaspoon Fine salt
- 1/4 teaspoon Ground white pepper
Instructions
- Trim dark leek tops and roots. Split each leek lengthwise, rinse carefully between layers, then slice the clean white and light-green sections. Dice 1 1/2 lb peeled potatoes into one-inch pieces.
- Melt 2 tbsp butter in a large pot over medium heat. Add leeks and soften about eight minutes without browning. Add potatoes, 4 cups broth and 1 cup water; simmer gently about twenty minutes until potatoes crush easily against pot side.
- Turn off heat. Blend carefully with an immersion blender until smooth, keeping its head below the liquid to avoid splashes. Stir in 1/2 cup cream, 3/4 tsp salt and 1/4 tsp white pepper; heat gently without a hard boil.
- Ladle into six provisional bowls. Record actual thickness; a very thick soup may need a measured extra splash of broth after a kitchen trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Untested estimate: thorough leek washing and a 20-minute potato simmer; potato size changes tenderness and blended thickness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soups
Nutrition
- Serving Size: One sixth of pot