Place the Stock in a large pan and bring to a
gentle simmer.
Melt the butter in a separate, large, heavy
saucepan. Add in the onion, leek and potato and
cook over a high heat for 10 minutes, stirring
constantly so that the vegetables sweat, that is
cook without colouring. The reason I do this, is
that I want to drive out the moisture from the
vegetables and so bring out their flavour.
Bring the simmering stock to the boil. Add the
boiling stock to the sweated vegetables and bring
to the boil. Cover and cook over a medium heat for
12 minutes. Add in the double cream and cook for 2
minutes. For a more everyday version or if you’re
watching calories, then use single cream or half-
fat crème fraiche and heat through gently without
bringing to the boil.
At this point, I like to sieve my soup to make it
silky smooth, but it’s your choice as you can simply
serve it as it is. Using a ladle, transfer the soup
to a jug blender or food processor and blitz until
smooth, doing this in a few stages if needed.
Pour the blitzed soup into a fine sieve over a
large serving bowl and use the ladle to press the
soup through the sieve; again doing this in a few
stages if needed.
Sprinkle the chives over the soup, mix in and
ladle into soup bowls to serve.
Serving
Suggestions
Crusty bread
Originally Submitted
3/17/2013
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