Potato Leek Soup
Serves: 3
Lelia Marks
1 January 1970
Based on User reviews:
50
Spice
40
Sweetness
58
Sourness
40
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
Directions:
1
Add 3 tablespoons of the butter to a medium skillet, over medium heat, until melted
2
Add the leeks and cook until the leeks are broken down and softened, about 10 minutes
3
Remove from the heat and set aside
4
Melt the remaining butter in large saucepan, over medium heat
5
When the butter foams, add the potatoes and onions and stir to coat with the butter
6
Add salt and pepper, to taste, and cover with a lid
7
Reduce the heat and let cook for 8 minutes without browning
8
In a separate saucepan, bring the stock to the boil over medium heat
9
Add the stock to the potato mixture and simmer for 5 minutes
10
Let the soup cool for about 5 minutes, then add the milk
11
Carefully transfer the soup to a food processor and pulse until smooth
12
Pour the soup into serving bowls, then spoon the reserved leeks on top
13
Sprinkle with chives and parsley and serve