Potato Leek Soup
 
Prep time
Cook time
Total time
 
Recipe By:
Serves: 4-6 servings
Ingredients
  • 3 tablespoons unsalted butter
  • 3 large leeks, white and yellow parts only, sliced ½-inch thick
  • 6 large Yukon Gold potatoes, peeled and sliced ¼ to ½-inch thick
  • 5 to 6 cups water
  • 1 teaspoon fine sea salt
  • ¼ teaspoon freshly ground white or black pepper
  • ¼ cup heavy cream
Instructions
  1. Heat butter in a large pot over medium-low heat. Add leeks and saute, stirring frequently, until translucent and very soft. Do not brown.
  2. Add potatoes, water to cover potatoes by 1-inch, salt, and pepper. Bring to a boil over high heat and then reduce the heat to medium-high and simmer for 15 to 20 minutes until the potatoes are very soft and breaking apart.
  3. Remove pot from the heat and puree with a handheld blender until smooth. Stir in cream. Add additional water if too thick. Taste and adjust salt and pepper if needed.
  4. Serve topped with chives and blossoms.
  5. May be served hot or cold.
Notes
Chives flowers are individually plucked from the blossom for eating.
Unfortunately, this soup does not freeze well.
Re-warm gently once the cream is added. Do not bring to a boil.
Recipe by The Gardener Cook at https://www.thegardenercook.com/potato-leek-soup/