Classic French Leek and Potato Soup

Instructions

1. 1

   Wash 300 g leeks thoroughly under cold running water to remove hidden grit, then slice into 1 cm rounds. Peel 400 g potatoes and dice into 2 cm cubes. Finely chop 15 g fresh chives. Set out a large, heavy-bottomed soup pot and an immersion blender near your workspace.

2. 2

   Melt 30 g unsalted butter in the large pot over low heat. Add the sliced leeks and half of the salt (2.5 g). Sweat the leeks over low heat for 8 to 10 minutes, stirring frequently with a wooden spoon until soft and translucent. Do not let them brown; lower heat if needed.

3. 3

   Add the diced potatoes, remaining salt, and 800 ml vegetable broth to the pot with the soft leeks. Turn the heat up to medium-high and bring the mixture to a gentle boil, stirring once to ensure the potatoes are completely submerged in the liquid.

4. 4

   Reduce the heat to medium-low, place a lid slightly ajar on the pot, and simmer gently for 15 minutes. Test the potatoes by piercing a piece with a fork; it should slide in effortlessly without any hardness at the center. If not tender, simmer 3 more minutes.

5. 5

   Turn off the heat completely and move the pot away from the hot burner. Use an immersion blender submerged in the soup to process until smooth, velvety, and homogenous. If the soup appears too thick, stir in 50 ml of hot water to reach your desired texture.

6. 6

   Stir in 100 ml heavy cream and 2 g black pepper with a wooden spoon. Return the pot to low heat for 2 minutes to warm through without bringing it to a boil. Ladle hot soup into deep bowls and top with finely chopped chives. Serve warm immediately.

Serve with

Drink

Spanish Iced Chamomile and Citrus Tea

Spanish · 25 min