French Potato and Leek Soup
A delicate French potato and leek purée soup, cooked in butter and finished with cream to a silky consistency.
Ingredients
- potato600 g
- leek3 stalks
- cream200 ml
- butter40 g
- vegetable broth900 ml
- salt1 to taste
- black pepper1 to taste
Instructions
Slice the leek lengthwise, rinse thoroughly between the layers to remove any grit, then cut into rings. Peel the potatoes and cut into evenly sized cubes.
Melt the butter in a pot over medium heat. Add the leek and sauté for 5–7 minutes, stirring, until softened but not browned.
Add the potatoes, pour in the vegetable stock and bring to a boil.
Reduce the heat, cover the pot and simmer for 20–25 minutes, until the potatoes are easily pierced with a knife.
Remove the soup from the heat and blend with an immersion blender until smooth and creamy. Stir in the cream, mix well and warm through for another 2–3 minutes without letting it come to a rolling boil.
Season with salt and black pepper to taste and serve hot.
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