Potato-Leek Soup
Yield: 2 quarts • Preparation: 30 minutes • Cook: 30 minutes
  • 3 tablespoons butter
  • 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
  1. 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.
  2. Cook, covered, stirring occasionally until leeks are caramelized, soft, and tender, approximately 10 minutes.
  3. Add chicken broth, water, potatoes, and salt. Bring to a boil. Reduce heat to low, and cover.
  4. Simmer, stirring occasionally, until potatoes are very tender when pierced with a fork, approximately 20 minutes.
  5. Remove from heat, and add cream.
  6. Using a hand-held immersion blender, purée until very creamy and smooth.†
  7. Serve warm.
  8. Garnish with microgreens, if desired.
*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/