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Homemade Creamy Leek and Potato Soup

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Kitchen Sanctuary
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Recipe Information

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Video-Specific Recipe

Leek and Potato Soup

FrenchFRsoup
40 min
easy
4 servings
Servings4
4 tablespoons unsalted butter
3 leeks
1 small finely diced onion
2 cloves minced garlic
1/4 teaspoon salt
1/4 teaspoon celery salt
1/2 teaspoon black pepper
450 grams (about 1 pound) potatoes, peeled and diced
1 litre (a little over 4 cups) chicken or vegetable stock
4 tablespoons double or heavy cream
chopped chives
1

Melt 4 tablespoons of unsalted butter in a large saucepan.

2

Slice the white and lighter green parts of 3 leeks and add them to the pan with a small finely diced onion.

3

Cook for 5 to 7 minutes, stirring often, until softened.

4

Add 2 cloves of minced garlic, 1/4 teaspoon of salt, 1/4 teaspoon of celery salt, and 1/2 teaspoon of black pepper. Cook for a further minute.

5

Add 450 grams (about 1 pound) of peeled and diced potatoes and pour over 1 litre (a little over 4 cups) of chicken or vegetable stock.

6

Stir together, bring to the boil, and simmer for 20 minutes until the potatoes are starting to fall apart.

7

Turn off the heat and use a slotted spoon to remove a couple of scoopfuls of the potato and leek mixture and place it on a plate for topping the soup later (optional).

8

Blitz the remaining soup carefully using a stick blender.

9

Add 4 tablespoons of double or heavy cream to the pan and stir together.

10

Ladle the soup into bowls and top each bowl with a spoonful of the reserved potato and leek mixture.

11

Drizzle over a little double cream and top with some chopped chives and a pinch of black pepper.

Equipment Needed

large saucepanstick blender

Spice Level:

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Local Name: Soupe de poireaux et de pommes de terre

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