Photo coming — honest color until the dish is shot
Potato Leek Soup
40 min French 4 servings 🍲 Cozy🧀 Rich & creamy GF
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| 3 Tbs (43 g) butter | melt | sweat8–10 min, soft with no color | simmer20 min, until potatoes fall off a knife | blend smoothin batches, or with a stick blender | warm throughdon’t boil after the cream goes in |
| 3 (350 g) leeks — white & light green, sliced, washed well | |||||
| 1 ½ lb (680 g) yukon gold potatoes — peeled & cubed | |||||
| 4 cup (1 L) chicken or vegetable stock | |||||
| 1 tsp (6 g) salt | |||||
| ½ cup (120 mL) cream | |||||
| ¼ tsp (0.5 g) black pepper | |||||
Ingredients — tap to check off as you gather
- 3 Tbs (43 g) butter
- 3 (350 g) leeks — white & light green, sliced, washed well
- 1 ½ lb (680 g) yukon gold potatoes — peeled & cubed
- 4 cup (1 L) chicken or vegetable stock
- 1 tsp (6 g) salt
- ½ cup (120 mL) cream
- ¼ tsp (0.5 g) black pepper
Steps
- Melt — 3 Tbs (43 g) butter.
- Sweat (8–10 min, soft with no color) — the melt from step 1, 3 (350 g) leeks.
- Simmer (20 min, until potatoes fall off a knife) — the sweat from step 2, 1 ½ lb (680 g) yukon gold potatoes, 4 cup (1 L) chicken or vegetable stock, 1 tsp (6 g) salt.
- Blend smooth (in batches, or with a stick blender) — the simmer from step 3.
- Warm through (don’t boil after the cream goes in) — the blend smooth from step 4, ½ cup (120 mL) cream, ¼ tsp (0.5 g) black pepper.
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