A hearty bowl of Potato-Leek Soup is the perfect savory for a St. Patrick’s Day tea.
Potato-Leek Soup
Yield: 2 quarts • Preparation: 30 minutes • Cook: 30 minutes
Ingredients
- 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
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.
†Alternatively, pour mixture into the container of a regular blender, and puree until creamy and smooth.
From Tea Celebrations, published 2012
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