POTATO LEEK SOUP
This recipe relies on starchy potatoes for creaminess, instead of heavy cream. Warming and satisfying, it's the perfect accompaniment to some sautéed vegetables or a small piece of fish.
This recipe relies on starchy potatoes for creaminess, instead of heavy cream. Warming and satisfying, it's the perfect accompaniment to some sautéed vegetables or a small piece of fish.
[cooked-sharing]
Fill a large stock pot with cold water. Place the potatoes into the water, salt well, and bring to a boil. Cook until the potatoes are fork tender. Then drain the water, leaving the potatoes in the pot.
Meanwhile, heat the olive oil and butter in a pan. Add the chopped leeks and salt. Sauté for 5 minutes.
Add the leeks to the pot of potatoes, making sure to transfer all of the oil and butter as well. Add half of the broth or water.
Using a hand mixer, puree the soup. Add the remaining broth, 1 cup at a time, as you puree until you've reached the desired consistency.
Taste and season with salt, pepper, and other herbs of your choosing, such as ground celery seeds or garlic salt. Top with chopped scallions and serve warm.
Ingredients
Directions
Fill a large stock pot with cold water. Place the potatoes into the water, salt well, and bring to a boil. Cook until the potatoes are fork tender. Then drain the water, leaving the potatoes in the pot.
Meanwhile, heat the olive oil and butter in a pan. Add the chopped leeks and salt. Sauté for 5 minutes.
Add the leeks to the pot of potatoes, making sure to transfer all of the oil and butter as well. Add half of the broth or water.
Using a hand mixer, puree the soup. Add the remaining broth, 1 cup at a time, as you puree until you've reached the desired consistency.
Taste and season with salt, pepper, and other herbs of your choosing, such as ground celery seeds or garlic salt. Top with chopped scallions and serve warm.
