Potato Leek Soup

Scale: clear | x0.25 | x0.5 | x1.5 | x2 | x3 | x4

Serves 6

  • 5 (1 kg) large leeks

To prepare the leeks, cut off the root end and dark green parts. For the white and light green part, cut in half lengthwise and then cut across into fairly thin strips.

  • 12 cup (114 g) unsalted butter
  • 1 onion, finely sliced
  • 3 (12 g) cloves garlic, émincé
  • 1 tsp (6 g) salt

In a large pot or saucepan, add the butter and melt over medium heat. Once the butter has melted, add the onions and sweat for about 5 minutes until they start to soften. Next, add the garlic and cook for another minute or so. Add the leeks and salt and stir. Cover with a lid and let sweat over medium heat for about 8 minutes or until the leeks soften. Stir occasionally.

  • 2 (400 g) large russet potatoes

Peel, quarter the potatoes lengthwise and finely slice. Add the potatoes and stir to combine.

  • 3 to 4 cups chicken stock (low-sodium), hot

Add hot stock (more or less) to just to cover the ingredients. Bring the soup to a simmer. Cover and let cook over medium-low heat for about 10 minutes or just until the potatoes have just cooked through.

Take the soup off of the heat. Purée the soup on high for at least 1 minute, in batches if necessary. For velvety-smooth soup, strain the soup through a fine sieve, pressing out the solids, using the back of a ladle or spatula. Once done, transfer the soup back into a pot. If you need to thin the soup out, you can add a bit more hot stock and/or heavy cream, if desired. For a chunky soup, only purée half the soup.

  • white pepper
  • salt

Season to taste.

  • 3 Tbsp to 14 cup heavy cream
  • chives, finely chopped

Garnish the soup with chives and a drizzle of heavy cream.