Potato‑Leek Soup
Difficulty: Intermediate
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Serves: 6 Servings
Attribute: Draeger’s Cooking School
Ingredients
- 4 medium leeks
- 2 tbsp unsalted butter
- 3 cups water
- 2 cups chicken or vegetable stock
- 2 lbs russet potatoes, peeled and diced
- ½ cup heavy cream
- 2 tbsp flat leaf parsley, minced
- 2 tbsp thyme, chopped
- Sherry vinegar or Tabasco sauce, to taste
- Kosher salt and freshly ground black pepper, to taste
Directions
Prepare the leeks by removing any tough outer leaves. Cut leek in half lengthwise, and then slice each half crosswise into half-moons, about ½ inch wide. Use only the white and light green parts, discarding the dark green. Place the cut leeks in a large bowl of water, and agitate to remove any dirt. Lift the leeks out of the water, leaving sediment in the bowl. Repeat if needed.
In a large heavy saucepan over medium-high heat, melt the butter and add the leeks. Cook the leeks with salt and pepper to taste over moderately low heat, covered, stirring occasionally, for 8 to 10 minutes, until they are softened but not browned.
Add the water, stock and potatoes. Bring to a boil then lower the flame to medium-low and simmer for 20 minutes, or until the potatoes are tender.
Puree the soup with an immersion blender or in batches in a blender. Always be cautious when blending hot liquids. Add cream and vinegar or Tabasco to taste and adjust for seasoning with salt and pepper.
Evenly divide the soup among 6 soup bowls and garnish with the herbs.
