Creamy Leek and Potato Soup

"This is a fantastic soup recipe...very simple but elegant. The recipe is from Simply French, the cuisine of Joel Robuchon. The soup is very creamy even though you add a touch of cream at the end."
 
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Ready In:
1hr 15mins
Ingredients:
8
Serves:
4-6
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ingredients

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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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RECIPE SUBMITTED BY

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.
 
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