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Potato and leek soup
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Potato and Leek Soup

A simple, deliciously creamy soup that is great in winter with some good bread.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4

Ingredients

  • 2 tablespoons unsalted butter
  • 4-5 leeks trimmed, white and light green parts sliced
  • 2 1/2 pounds russet potatoes cut into 2 inch chunks
  • 8 cups chicken stock 2 quarts
  • Salt
  • 1/3 cup heavy cream
  • Freshly ground black pepper
  • Finely chopped chives or parsley, to garnish

Instructions

  • Melt the butter in a large pot or Dutch oven over medium heat. Add leeks and cook, stirring often, for about 6-8 minutes or until beginning to soften.
  • Add potatoes, chicken stock and 1 teaspoon salt and bring to a boil. Reduce heat to low and simmer, covered, for 15-20 minutes, or until potatoes are cooked through.
  • Remove from heat and puree with an immersion blender. Alternatively, allow to cool a few minutes and transfer to a blender and process until smooth, then return to the pot.
  • Stir in cream and add salt and pepper, to taste. Serve, garnished with fresh herbs if you like.

Notes

  1. Use the greater number of leeks if small and use less if they seem big.
  2. If allowed to sit for a while, the potato tends to sink to the bottom. To ensure even distribution, always stir before serving.