Creamy Leek and Potato Soup
- Ready In:
- 1hr 15mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 1 1⁄2 lbs small boiling potatoes, such as Red Bliss
- 2 leeks, white and tender green parts
- 3 tablespoons unsalted butter
- 1 1⁄2 quarts water
- sea salt
- 1 tablespoon heavy cream
- fresh flat leaf parsley, snipped with a scissor or chervil, leaves snipped with a scissor
- fresh ground white pepper (to garnish)
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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RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.