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Potato and Leek Soup II
personRecipeLibrary
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schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4526000
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 930 g leeks (not including the toughest portion of their green tops), halved lengthwise and sliced
- 90 g unsalted butter
- 330 g onion, peeled and diced
- 600 g yellow potatoes, peeled and diced into 1–2 cm cubes
- 2.7 L chicken stock
- Salt
- Freshly ground black pepper
Directions
- After preparing the leeks, wash them very well in water to remove all traces of dirt and grit, which hide between the layers. Drain well.
- Melt the butter in a large pot over medium heat. Add the vegetables, and season with a pinch each of salt and pepper. Stir to coat everything well with butter.
- Cover the pot, and let the vegetables sweat over low heat for 10 minutes—make sure not to let them brown.
- Stir in the chicken stock, and bring the pot to a boil. Simmer until the vegetables are cooked through.
- Working in batches if necessary, purée the mixture using a hand- or full-size blender.
- If you would like a very smooth soup, work the puréed mixture through a sieve into a clean pot—this is laborious, but it yields a velvety product.
- Taste the soup, and season to taste with additional salt and pepper.