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Potato and Leek Soup II

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Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Soup

Tags: easy, recipes for soup, recipes using butter, recipes using chicken broth and stock, recipes using leek, recipes using onion, recipes using pepper, recipes using potato, recipes using salt, recipes without cooking time, recipes without servings

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3APotato_and_Leek_Soup_II)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3APotato%20and%20Leek%20Soup%20II&oldid=4526000

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 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

  1. 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.
  2. 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.
  3. Cover the pot, and let the vegetables sweat over low heat for 10 minutes—make sure not to let them brown.
  4. Stir in the chicken stock, and bring the pot to a boil. Simmer until the vegetables are cooked through.
  5. Working in batches if necessary, purée the mixture using a hand- or full-size blender.
  6. 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.
  7. Taste the soup, and season to taste with additional salt and pepper.