How to Make Leek and Potato Soup - Episode 90
Recipe Information
Leek and Potato Soup
Cut the dark green ends off the leeks, saving some of the soft green parts.
Slice the leeks into rounds and bisect them.
Peel and slice the potatoes.
Prepare about 6 cups of liquid using chicken stock (homemade and boxed).
Chop about 1.5 to 2 cups of leeks and 2 cups of potatoes.
Cut leeks into 1.5-inch pieces, soak them in a bowl of water to remove dirt, and then take them out by hand.
Put the sliced potatoes and leeks into a pot.
Add the chicken stock until the ingredients are covered, measuring out about 6 cups.
Bring the pot to a boil, then lower the heat to a simmer and cover it.
Let the soup simmer for about 30 to 45 minutes until everything is softened.
Turn off the heat and use a stick blender to blend the soup until desired consistency.
Let the soup rest for 20 to 30 minutes to allow flavors to meld and some liquid to evaporate.
Add a big pinch of salt and a mess of pepper to taste, stir, and let it rest for a minute.
Add creme fraiche or heavy cream, stir it in, and taste for seasoning, adjusting with more salt if needed.
Serve the leek and potato soup.
Equipment Needed
Spice Level:
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