Potato Leek Soup
, 40 min, Serves 6
A silky pureed soup of leeks and potatoes simmered in broth, finished with cream.
| prepPeel and roughly chop potatoes into ½-inch / 13-mm pieces | |||||
| prepTrim leeks (white and light green parts only), roughly chop into about 5 cups / 1.2 L | |||||
| prepPeel and smash garlic cloves | |||||
| 45 g unsalted butter | Melt butter, cook leeks & garlic until soft, 10 min | Add potatoes, broth, bay leaves, thyme, salt & pepper; simmer 15 min | Remove bay leaves & thyme, purée until smooth | Stir in cream, simmer; adjust seasoning & consistency | Serve, garnish with chives |
| 4 large leeks, white and light green parts only, roughly chopped (about 1.2 L) | |||||
| 3 cloves garlic, peeled and smashed | |||||
| 900 g Yukon Gold potatoes, peeled and roughly chopped into ½-inch / 13-mm pieces | |||||
| 1.7 L chicken or vegetable broth | |||||
| 2 bay leaves | |||||
| 3 sprigs fresh thyme | |||||
| 1 teaspoon salt | |||||
| ¼ teaspoon freshly ground black pepper | |||||
| 240 ml heavy cream | |||||
| Chives, finely chopped, for serving | |||||
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