Potato Leek Soup
Easy · 10 ingredients — shared from Reciquest
4 servings · Easy
Ingredients
- 1 # leeks, cleaned, dark green sections removed, finely chopped.
- 3 T. butter
- Pinch Kosher Salt
- 1 # red potatoes, unpeeled, diced small
- 1 qt homemade chicken stock
- 2 c 1/2 and 1/2
- 1/2 t. white pepper
- 1/2 t. dried thyme
- 1 T snipped chives
- Kosher salt to adjust
Instructions
- In a 6-qt. pot over a medium-low heat, melt the butter. Add the leeks and a good pinch of Kosher salt. Sweat the leeks for 10 minutes or until cooked.
- Add stock and potatoes, bring to a boil, reduce heat, cover, and simmer until the potatoes are soft, approximately 30 minutes - depending on the size of your dice.
- Remove from heat and use an immersion blender to puree until smooth. If you do not have an immersion blender, COOL THIS MIXTURE before pureeing in a blender to avoid having hot liquid shooting everywhere. (Best advice: Get an immersion blender.)
- To the blended mixture add half-and-half, white pepper, and thyme and heat over low heat until hot. Add salt to adjust flavor. Sprinkle snipped chives over each serving.
Tags: pepperplate-import