Potato Leek Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 leeks
3 medium or 2 large potatoes
3 Tbsp. unsalted butter
5 cups vegetable stock
¼ tsp. ground white pepper
1 cup heavy cream OR ½ cup cream and ½ cup milk (optional)
Salt
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Directions: |
Directions:1. Chop off and discard roots and dark green leaves of leeks. Thoroughly clean and chop white and light green parts. Peel and thinly slice potatoes.
2. Melt butter in a soup pot over very low heat. Add the leeks and cook, stirring occasionally, until tender but not browned (15-20 minutes).
3. Add sliced potatoes and stock to the pot. Raise heat to bring to a boil, then reduce heat to low and simmer until the potatoes are soft (20-30 minutes).
4. Puree soup until smooth in the blender or food processor. Return to the pot and season with white pepper and salt to taste. If you prefer a creamy soup, add the cream and/or milk and stir to combine. Serve hot or cold. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:50-60 minutes |
Personal
Notes: |
Personal
Notes: This soup is delicious with or without dairy. The version with cream is called Vichyssoise and is traditionally served cold, although it's also good hot.
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