Potato Leek Soup
Creamy Leek and Potato Soup with No Cream
| Servings | Prep Time |
| 6people | 15minutes |
| Cook Time |
| 20minutes |
|
|
Ingredients
- 3medium russet potatoes15oz/425g
- 4cups leeksin a glass measuring cup
- 4tbsp Butter
- 1 medium6oz/170g Yellow Onion
- 1sprig fresh thyme
- 4 cups/950ml/32oz chicken stockor vegetable stock
- All Purpose Flourif frying leeks
- 1/2 cup leeksif frying for garnish
Instructions
- Prep Leeks – trim stem end and dark green end. Use only white and light green parts of leek. Cut leek in half lengthwise. Slice leeks thinly in half circles. Place in a bowl filled with water. Move them around and let dirt settle down to the bottom. Remove leeks from top and put in another bowl. Discard water and repeat once more with clean water.
- Peel and dice onion. Heat butter in a pot and add leeks, chopped onion and 1/2 tsp salt. Sauté until soft, they should not have any color.
- Peel the potatoes, cut in half lengthwise and slice into half circles. Add potatoes to softened leeks/onions. Add sprig of thyme if using. Cover with chicken stock. Stock should completely cover vegetables. Bring to a boil. Reduce heat and simmer about 10 minutes until potatoes are cooked.
- Turn off heat and leave for a few minutes. Puree in a blender and adjust salt and pepper. Vent blender before pureeing. Do not fill blender more than half full at a time.
- If you wish, a small amount of cream can be added to soup and heated up on low. Do not boil.
- To fry leeks for garnish: heat vegetable oil or olive oil in a pan. Dry sliced leeks with paper towels and coat with a few tablespoons of all purpose flour. Put in a sieve to let excess flour come off. Place leeks in hot oil and fry for a few minutes until golden brown. Drain on paper towel lined plates and sprinkle with salt.
- Serve hot soup garnished with fried leeks or croutons or chopped chives/sour cream. For Vichysoisse, chill pureed soup for a few hours and serve.
Recipe Notes
