Potato Leek Soup
Quick answer
- Total time
- 45 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Sweating the leeks and onion in butter over low heat for about six minutes, glossy but never browned, is what keeps this soup mild.
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The body comes from puréed potato, and once chilled, the finished soup can be served like a vichyssoise.
Ingredients
Instructions
- 1
Split the leek lengthwise and rinse between the layers to remove trapped dirt, then shake off excess water.
Peel 500 g potatoes and cut them into small, even cubes so they soften at the same pace.
- 2
Thinly slice 250 g leek and 100 g onion, keeping the pieces similar in thickness.
If the slices are too thick, they take longer to sweat and can stay sharp in the finished soup.
- 3
Melt 30 g butter in a pot over low heat, then add the leek and onion.
Sweat for about 6 minutes, stirring often, until glossy and softened without browning.
- 4
Add the diced potatoes and 900 ml chicken stock, then bring to a boil over medium heat.
Reduce to low and simmer about 20 minutes, until the potatoes crush easily against the pot.
- 5
Turn off the heat briefly and blend with an immersion blender, reaching the bottom and edges of the pot.
Continue until no potato lumps remain and the soup looks smooth and even.
- 6
Stir in 120 ml heavy cream and warm over low heat for 3 minutes without a hard boil.
Season with 1 tsp salt, then serve hot or chill thoroughly for a cold vichyssoise style.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Corn Chowder
potato, onion
Vichyssoise (French and potato soup)
potato, butter
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potato, onion