Topic · Professional Vegetable Cuts
Potato Leek Soup
Potato Leek Soup
We have a delicious Potato and Leek Soup Recipe on the menu for you today. This is an easy recipe that will make use of all your leeks to a great extent, including the entire green part which is delicious.
- 3 tbsp Butter
- 3 Large leeks (white and green parts), halved lengthwise, washed thoroughly, thinly sliced (about 4 1/2 cups)
- 3 Large russet potatoes, peeled, diced (about 4 cups)
- 5 cups Chicken, vegetable stock, or water
- Chopped Fresh chives or parsley for garnish
- 1 cup Cream
- 1/2 cup Sour Cream
Melt the butter in a heavy large saucepan over medium heat. Add the leeks. Stir to coat with butter. Cover the saucepan. Cook until the leeks are tender, stirring often for about 10 minutes. Add the potatoes. Cover and cook until potatoes begin to soften but do not brown, stirring often, for about 10 minutes. Add 4 1/2 cups of stock. Bring to the boil. Reduce the heat, cover and simmer until vegetables are very tender, for about 30 minutes.
Melt the butter in a heavy large saucepan over medium heat. Add the leeks. Stir to coat with butter. Cover the saucepan. Cook until the leeks are tender, stirring often for about 10 minutes. Add the potatoes. Cover and cook until potatoes begin to soften but do not brown, stirring often, for about 10 minutes. Add 4 1/2 cups of stock. Bring to the boil. Reduce the heat, cover and simmer until vegetables are very tender, for about 30 minutes.
Puree soup in batches in a processor or using an immersion blender until smooth. Return to saucepan. Thin with additional stock if the soup is too thick. Add the cream, season with salt and pepper and bring the soup to a simmer. Ladle into warm bowls. Garnish with sour cream and serve!
