Serve this cold and it becomes Vichyssoise.
I prefer the soup with a little texture so I only process very briefly in the blender.
Ingredients
- 2 tablespoons unsalted butter
- 2 whole leeks, light green and white parts only, halved lengthwise and thinly sliced
- 1 to taste salt
- 1 to taste pepper
- 1 whole garlic clove, thinly sliced
- 4 cups low-sodium chicken broth
- 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
- 1 whole fresh or dried bay leaf
- 1 cup heavy cream
- 1 to taste chopped chives, for garnishing
- 1 to taste crusty bread, for serving
Directions
- 1In a large pot, melt butter over medium. Add leeks, season with salt and pepper, and cook, stirring occasionally, until softened but not browned, 4 to 5 minutes. Add garlic and stir until fragrant, 1 minute.
- 2Add broth, potatoes and bay leaf; season with salt, and bring to a boil over medium-high heat. Cover, adjust heat to medium-low and cook at a gentle simmer until potatoes are completely tender, 15 minutes. Discard bay leaf.
- 3Working in two batches, if necessary, transfer soup to a blender and purée just until smooth. (Resist the urge to overprocess in the blender, which can result in gummy soup.) Return soup to the pot or, for an extra-silky soup, strain through a fine-mesh sieve into the pot.
- 4Stir in cream and warm over medium-low heat, stirring frequently, for about 2 minutes. Season with salt.
- 5Divide soup among bowls and garnish with chives. Serve warm, with crusty bread.
Estimated Time
Preparation: 15 minutes
Cooking: 30 minutes
Original Recipe Source:
https://cooking.nytimes.com/recipes/1025764-potato-leek-soup