Potato and Leek Soup

Name: Potato and Leek Soup
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps butter; 6 servings Chopped fresh chives, for garnish; 118 milliliters heavy cream; 2 larges leeks, white and pale green parts only, well rinsed to remove sand grit, chopped; 946 milliliters low-sodium chicken stock; 2 russet potatoes, peeled and cut into small chunks; 6 servings Salt and freshly ground black pepper

Potato and Leek Soup

Need a gluten free soup? Potato and Leek Soup could be a super recipe to try. One serving contains 202 calories, 6g of protein, and 12g of fat. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up butter, russet potatoes, heavy cream, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes approximately 35 minutes.

Instructions

In a large saucepan over medium-high heat, melt the butter and saute the leeks until soft, about 3 to 5 minutes.

Ingredients you will need

Butter

Leek

Equipment you will use

Sauce Pan

Add the potatoes and stock and cook until the vegetables are cooked through and beginning to fall apart, about 15 to 20 minutes. If using an immersion blender, submerge in the soup and puree until smooth but with some small chunks remaining. *If using a blender, ladle the soup into the blender and blend until smooth but with some small chunks remaining. You may have to do this in 2 batches.

Ingredients you will need

Vegetable

Potato

Stock

Soup

Equipment you will use

Immersion Blender

Blender

Ladle

Add the cream and blend to combine, then check for seasoning and add salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Seasoning

Cream

Serve hot ladled into soup bowls and topped with some of the chopped chives.

Ingredients you will need

Chives

Soup

Equipment you will use

Bowl

Remove liquid from the heat and allow to cool for at least 5 minutes.

Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions.

Equipment you will use

Food Processor