2 cups sliced leeks, white part only (¼-inch slices)
1 quart chicken broth
1 cup water
8 cups cubed peeled potato*
2 teaspoons salt
1 cup heavy whipping cream
Garnish: microgreens
Instructions
In a large nonstick saucepan, melt butter over medium-high heat. Add leeks, stirring and cooking until leeks start to turn light brown around the edges, 2 to 3 minutes. Reduce heat to low.
Cook, covered, stirring occasionally until leeks are caramelized, soft, and tender, approximately 10 minutes.
Add chicken broth, water, potatoes, and salt. Bring to a boil. Reduce heat to low, and cover.
Simmer, stirring occasionally, until potatoes are very tender when pierced with a fork, approximately 20 minutes.
Remove from heat, and add cream.
Using a hand-held immersion blender, purée until very creamy and smooth.†
Serve warm.
Garnish with microgreens, if desired.
Notes
*For testing purposes, we used russet potatoes. For correct consistency and taste, it is important to use a starchy potato. †Alternatively, pour mixture into the container of a regular blender, and puree until creamy and smooth.
Recipe by TeaTime Magazine at https://www.teatimemagazine.com/potato-leek-soup-recipe/