United Kingdom · United Kingdom

Leek and Potato Soup

Name: Leek and Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: United Kingdom
Ingredients: leeks, white and light green parts 350 g; peeled potatoes 450 g; unsalted butter 25 g; water 900 ml; pasteurized cream 100 ml; chives, finely snipped 5 g; salt 5 g; ground black pepper 0.5 g

A smooth leek and potato soup finished with cream and chives.

45 minutes · 4 servings · Easy

Leek and potato is the soup that answers a grey afternoon, and it is thickened with potato rather than with anything bought for the purpose. Sweat the leeks slowly in butter without letting them colour, or the soup turns bitter in a way that no amount of cream will fix. Blend it completely and finish with chives off the heat.

Ingredients

leeks, white and light green parts350 g
peeled potatoes450 g
unsalted butter25 g
water900 ml
pasteurized cream100 ml
chives, finely snipped5 g
salt5 g
ground black pepper0.5 g

Directions

1
Split leeks and wash thoroughly between layers, then slice thinly. Dice potatoes into 2 cm pieces.
Leeks are free of grit.
2
Melt butter in a soup pot over medium-low heat. Soften leeks for 6 minutes without browning. Add potatoes, water, salt and pepper; simmer for 20 minutes.
Potatoes fall apart when pressed with a spoon.
3
Remove from heat and blend carefully with a submerged immersion blender. Stir in cream, reheat gently for 2 minutes and top with chives.
Soup is smooth, hot and lightly creamy. For storage, refrigerate within 2 hours at 4°C or below; above 32°C, refrigerate within 1 hour.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content