Potato And Leek Soup
Serves: 4
Amie Torphy
1 January 1970
Based on User reviews:
45
Spice
56
Sweetness
51
Sourness
32
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
Directions:
1
In a large saucepan over medium-high heat, melt the butter and saute the leeks until soft, about 3 to 5 minutes
2
Add the potatoes and stock and cook until the vegetables are cooked through and beginning to fall apart, about 15 to 20 minutes
3
If using an immersion blender, submerge in the soup and puree until smooth but with some small chunks remaining
4
*If using a blender, ladle the soup into the blender and blend until smooth but with some small chunks remaining
5
You may have to do this in 2 batches
6
Add the cream and blend to combine, then check for seasoning and add salt and pepper, to taste
7
Serve hot ladled into soup bowls and topped with some of the chopped chives
8
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes
9
Transfer liquid to a blender or food processor and fill it no more than halfway
10
If using a blender, release one corner of the lid
11
This prevents the vacuum effect that creates heat explosions
12
Place a towel over the top of the machine, pulse a few times then process on high speed until smooth