Potato Leek Soup
Ingredients: leeks, butter, salt, Yukon Gold potatoes, chicken broth · 65 min cook time · 310kcal · $14.50
Ingredients
1.5pounds leeks, 4tbsp butter, 1pinch salt, 4medium Yukon Gold potatoes, 4cups chicken broth, 0.5cup heavy cream, 2tbsp creme fraiche
Instructions
1. Trim the leeks, cutting off the root end and about an inch or two of the dark green part. Split them lengthwise and slice across.
2. Melt a large amount of butter in a soup pot over medium-high heat, add the leeks and a spoon of salt, and cook until they start to break down.
3. Reduce heat to medium and cook the leeks for at least 30 minutes until very soft and paste-like.
4. Peel and cut Yukon Gold potatoes into smaller pieces. Add them to the pot along with more salt and chicken broth.
5. Maintain a gentle simmer and cook the potatoes until very tender.
6. Blend the soup right in the pot with an immersion blender until completely smooth.
7. Stir in heavy cream and creme fraiche, heat back up to serving temperature, and season with extra salt and a little cayenne or white pepper if desired.
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