Potato Soup with Leeks
Soups • Japanese
Description
Potato Soup with Leeks
Ingredients
- Leek 0 lbs
- Salad Potatoes 15 oz
- Butter 5 oz
- Onion 1 head
- Garlic 3 cloves
- 33% Cream 4 tablespoons
- Chicken Broth 25 fl oz
- Ocean salt to taste
- White Pepper (whole) to taste
Step-by-Step Guide
Step 1
Trim and discard the roots of the leeks, as well as the dark tops. Leave only a bit of the green part. You should have about 700–800 g of leeks. Cut them in half lengthwise, then slice them thinly crosswise. Rinse the leek strips well in cold water and dry them. Peel the potatoes (you should have about 300–350 g after peeling) and rinse them. Cut them into slices, then into thin strips. Do not wash the strips — the starchy mixture will thicken the soup.
Step 2
Heat 100 g of butter in a large, heavy pot over medium heat until the butter starts to foam. Add the onion and garlic, stirring and cooking for a couple of minutes until they begin to soften. Add the leeks, season with salt, and mix well. Cover tightly with a lid and cook over medium or high heat for 8 minutes, stirring occasionally.
Step 3
Combine the potatoes with the leeks, then gradually pour in the boiling chicken broth, ladle by ladle. Bring to a boil immediately, then cover and cook for another 8 minutes until the potatoes and leeks are tender.
Step 4
In small batches, blend the soup until smooth, adding the cream and remaining butter in small portions (while the blender is running). Strain the soup through a sieve into a clean pot and gently reheat without boiling.
Step 5
Taste and season with salt or pepper as needed. Serve garnished with swirls of cream and sprinkled with chopped chives.
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