Leek potato soup
This mouth-watering recipe is ready in just 1 hour and 40 minutes and the ingredients detailed below can serve up to 6 people.
Ingredients
Method
1) Chop the leeks into small pieces.
2) In a large saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for five minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.
3) Add the potatoes and the vegetable stock, increase the heat to medium-high and bring to a boil. Reduce the heat to low, cover and gently simmer until the potatoes are soft, approximately 45 minutes.
4) Turn off the heat and puree the mixture with a hand blender until smooth. Stir in the double cream, buttermilk and white pepper. Taste and adjust seasoning if desired.
Sprinkle with chives and serve immediately, or chill and serve cold.
2) In a large saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for five minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.
3) Add the potatoes and the vegetable stock, increase the heat to medium-high and bring to a boil. Reduce the heat to low, cover and gently simmer until the potatoes are soft, approximately 45 minutes.
4) Turn off the heat and puree the mixture with a hand blender until smooth. Stir in the double cream, buttermilk and white pepper. Taste and adjust seasoning if desired.
Sprinkle with chives and serve immediately, or chill and serve cold.
Rate this recipe
Overall Rating:
4.40
(19)
