Leek and Potato Soup
Luscious and creamy, this simple soup feels incredibly decadent.
Ingredients
- 4 tablespoons (60g) unsalted butter
- 2 medium leeks
- 1 small clove garlic, minced
- ½ teaspoon kosher salt
- several grinds freshly-ground black pepper
- 2 medium russet potatoes, peeled and chopped
- 1 quart (1 liter) chicken or vegetable stock
- ½ cup heavy cream
- Fresh chives, for garnish (optional)
Step by Step Instructions
Step 1
- Chop the leeks, using the white and light green parts only. Peel the potatoes, cut into chunks, and set aside in a bowl of water to prevent oxidation.
Step 2
- Melt the butter in a heavy pot. Add chopped leeks, season with salt and pepper, and cook until softened.
Step 3
- Add the stock and potatoes, and simmer until potatoes are soft.
Step 4
- Blend until perfectly smooth in a high-powered blender, such as a Vitamix.
Step 5
- Return to the pot, and whisk in the heavy cream.
Step 6
- Taste the soup and correct the seasoning. Divide among serving bowls, and garnish with chives if desired.
