Leek and Potato Soup
Silky pureed potatoes and leeks in cream, the ultimate comfort soup that whispers Parisian refinement.
Ingredients (serves 4)
- 3 leeks
- 4 potatoes
- 1 onion
- 4 cups vegetable stock
- 1 cup heavy cream
- 2 tbsp butter
- salt
- black pepper
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Save this recipeInstructions
- 1
Clean leeks by slicing lengthwise and rinsing between layers. Slice into half-moons. Dice potatoes and onion.
- 2
Melt butter in a large pot over medium heat. Sauté leeks and onion for 5 minutes until soft.
- 3
Add potatoes and vegetable stock, bring to a boil, then simmer for 20 minutes until vegetables are very tender.
- 4
Remove pot from heat and let cool slightly. Blend soup in batches until smooth.
- 5
Stir in heavy cream and reheat gently over medium-low heat, about 5 minutes. Do not boil.
- 6
Season to taste with salt and pepper. Serve hot.
