Potato and Leek Soup
Time: 1 hr 10 min Yields: serves Cost: $4.58 per serve Difficulty: 4/10
From Recipe Tin Eats who actually credit someone for this recipe and mention using stock instead of water to make it more modern. The original recipe emphasises not over-blending or the potato will make the texture gluey. Besides chopping the leeks, this is a really easy recipe to make.
Ingredients
- Leeks 3 whole
- Garlic 5 cloves
- Butter 30 grams
- Potatoes 1 kg
- Chicken stock 3 cups
- Water 3 cups
- Thickened cream 0.75 cups
- Salt to taste
- Pepper to taste
Steps
- Wash leek and separate the white or pale green parts from the dark green parts. Discard the latter. Peel pale green bits and then slice into thin circles. Slice garlic thinly.
- In a large pot on medium heat, melt the butter.
- Add garlic and leek and saute for 10 minutes until softened.
- Cut potatoes into 2 cm chunks then add to pot with stock and water. Bring to simmer (takes a while) then cover and reduce heat to a gentle simmer. Cook for 25 minutes.
- Remove from heat and puree with immersion blender until just smooth, don't over puree.
- Toast a bunch of bread.
- And cream, as well as salt and pepper to taste.
