Creamy Potato and Leek (Printable)
Velvety blend of potatoes and leeks with cream, offering rich, satisfying flavors in every spoonful.
# What goes in:
→ Vegetables and Aromatics
01 - 2 tablespoons unsalted butter
02 - 2 large leeks, white and light green parts only, cleaned and sliced
03 - 1 medium onion, chopped
04 - 3 large Yukon Gold potatoes, peeled and diced (about 1.5 pounds)
→ Liquids and Dairy
05 - 4 cups vegetable or chicken stock
06 - 1 cup heavy cream
07 - 1 cup whole milk
08 - Salt and freshly ground black pepper to taste
→ Garnishes
09 - 2 tablespoons chopped fresh chives
10 - Crusty bread for serving
# Directions:
01 - Melt butter in a large pot over medium heat. Add leeks and onion, cooking gently for 6-8 minutes while stirring occasionally until softened but not browned.
02 - Add diced potatoes to the pot and stir to coat thoroughly with butter and vegetables.
03 - Pour in stock and bring to a boil. Reduce heat to simmer, cover, and cook for 20 minutes or until potatoes are very tender.
04 - Remove from heat. Use immersion blender to purée until smooth, or transfer in batches to a blender and blend carefully.
05 - Stir in cream and milk. Return to low heat and warm gently without boiling. Season with salt and pepper to taste.
06 - Ladle into bowls, garnish with chopped chives, and serve with crusty bread if desired.
# Expert Advice:
01 -
- It comes together in under an hour but tastes like it simmered all day
- The texture is impossibly silky without any fancy techniques
- You probably have everything in your fridge right now
02 -
- Do not rush cleaning the leeks, I once served a soup that crunched between our teeth
- Never let the cream come to a boil or it will separate and ruin the silky texture
03 -
- Yukon Gold potatoes are worth seeking out, russets can make the texture gluey
- Warm your bowls before serving, it makes a surprising difference