How to Make Leek and Potato Soup - Harvest to Table || Black Gumbo
Recipe Information
Leek and Potato Soup
Clean the leeks by cutting off the roots and dead leaves, keeping some of the green.
Split the leeks and cut them into quarter inch to 3/8 inch wide strips.
Place the cut leeks in a water bath to rinse off the dirt, repeating the process several times until clean.
Measure out 1.5 pounds of cleaned leeks.
In a soup pot, melt 0.5 stick of butter and add a little olive oil to prevent burning.
Add the cleaned leeks to the pot, avoiding excess water, and toss them in the butter.
Add a pinch of salt to the leeks in the pot.
Peel and cut Yukon Gold potatoes while the leeks cook.
Prepare 4 cups of chicken broth, using about 3/4 of the box.
After about 40 minutes, add the drained potatoes to the pot with the leeks.
Pour in enough chicken broth to cover the potatoes and bring to a simmer.
Simmer until the potatoes are soft, approximately another 30 minutes.
Use an immersion blender to liquefy the soup directly in the pot, being careful not to scratch the pot.
Season with salt to taste before serving.
Equipment Needed
Spice Level:
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