Unknown / Soup
Potato and Leek Soup II
This recipe for potato leek soup is adapted from one by Daisy Garnett in her book Cooking Lessons. It makes a creamy puréed soup whose texture is even smoother when sieved.
Ingredients
- leek, excluding toughest green tops; halved lengthwise and sliced930 g
- unsalted butter90 g
- onion, peeled and diced330 g
- potatoes, yellow; peeled and diced into 1–2 cm cubes600 g
- chicken stock2.7 L
- salt
- black pepper, freshly ground
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
After preparing the leeks, wash them very well in water to remove all traces of dirt and grit, which hide between the layers. Drain well.
Melt the butter in a large pot over medium heat. Add the vegetables, and season with a pinch each of salt and pepper. Stir to coat everything well with butter.
Cover the pot, and let the vegetables sweat over low heat for 10 minutes—make sure not to let them brown.
Stir in the chicken stock, and bring the pot to a boil. Simmer until the vegetables are cooked through.
Working in batches if necessary, purée the mixture using a hand- or full-size blender.
If you would like a very smooth soup, work the puréed mixture through a sieve into a clean pot—this is laborious, but it yields a velvety product.
Taste the soup, and season to taste with additional salt and pepper.