Potato and Leek Soup
Ingredients
- • 450 g leeks
- • 900 g potatoes
- • 30 g butter
- • 1.5 L vegetable broth
- • 120 ml heavy cream
- • 1 item bay leaf
- • 5 g fresh thyme
- • 1 sprinkle salt to taste
- • 1 sprinkle white pepper to taste
- • 10 g chives for garnish
Instructions
- 1
Clean the leeks thoroughly by slicing them lengthwise and rinsing under cold water to remove any dirt. Slice only the white and light green parts into thin half-moons.
- 2
Peel and dice the potatoes into 1-inch cubes. Keep them in cold water until ready to use to prevent browning.
- 3
In a large pot, melt the butter over medium heat. Add the sliced leeks and cook for 5-6 minutes, stirring occasionally, until softened but not browned.
- 4
Add the diced potatoes, vegetable broth, bay leaf, and thyme to the pot. Bring to a boil, then reduce heat to medium-low and simmer for 20-25 minutes until the potatoes are very tender.
- 5
Remove the bay leaf and discard. Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer in batches to a regular blender.
- 6
Stir in the heavy cream and season with salt and white pepper to taste. Heat through for 2-3 minutes but do not boil.
- 7
Ladle into bowls and garnish with freshly chopped chives. Serve hot with crusty bread if desired.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This velvety soup is comfort in a bowl - the gentle sweetness of leeks paired with creamy potatoes creates pure magic. Don't skip the fresh thyme and chive garnish; they elevate this humble dish into something truly special."
