Potato and leek soup

  • Preparation Time15 mins
  • Cooking Time45 mins
  • Serves4
  • DifficultyEasy
110g unsalted butter
1 onion, thinly sliced
3 leeks (white part only), thinly sliced and well rinsed
6 cloves garlic, crushed
125ml dry white vermouth
565g waxy-style potatoes (about 8), peeled and quartered
1.25L water
2 tbsp plus 1 tsp salt
3 sprigs fresh parsley
3 sprigs fresh thyme
1 bay leaf
125ml double cream
1 tbsp freshly squeezed lemon juice
Freshly ground black pepper
2 tbsp thinly sliced fresh chives
1) Set aside 30g of the butter in the refrigerator. Heat the remaining butter in a large saucepan or soup pot over medium heat. Add the onion, leeks and garlic and cook, covered but stirring occasionally, until soft, about 12 minutes.

2) Raise the heat to high, pour in the vermouth, and cook, uncovered, until almost dry, about four minutes.

3) Add the potatoes, water and salt. Tie the parsley, thyme and bay leaf together with a piece of kitchen twine and add to the soup. Bring to a boil, lower the heat, and simmer, covered, until the potatoes are very tender, about 20 minutes. Remove from the heat and allow to cool.

4) When the potato mixture has cooled, remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth, or puree with an immersion blender.

5) Return the puree to the pot and re-heat over medium heat. Whisk the reserved 30g butter, double cream and lemon juice into the soup and season with pepper, to taste. Divide among warm soup bowls, garnish with the chives, and serve immediately.

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