Leek and potato soup
A soup so delicious it’s hard to believe how few the ingredients are and how easy the cooking procedure is. Cream is omitted in this recipe to highlight the natural flavors of the leeks and potatoes.
Servings 6 people
Ingredients
- ¼ cup butter
- 2 cups thinly sliced leeks
- 1 kilogram waxy potatoes cut into half-inch cubes
- salt
- pepper
- 6 cups chicken bone broth (you may need more)
- fried shallots (available in Asian groceries)
- finely chopped parsley
Instructions
- In a thick-bottomed pan, melt the butter and add the sliced leeks.
- Cook the leeks, stirring occasionally, until very soft.
- Add the potato cubes to the leeks, sprinkle in salt and pepper, and stir to coat the potato cubes with butter.
- Pour in the chicken bone broth, bring to the boil, lower the heat and cook until the potato cubes break apart when pierced with a fork.
- Off the heat, plunge an immersion blender into the pot and process until all solids are pureed.
- If the soup is too thick at this point, put back on the stove and pour in more broth. Bring to a simmer then add more salt and pepper, as needed.
- Ladle the leek and potato soup into bowls and garnish with fried shallots and chopped parsley.
