Classic cream of potato and leek soup
Ingredients
- 2 tablespoons unsalted butter
- 2 medium leeks (white parts only), halved lengthwise, sliced thinly crosswise and washed well
- 1 clove garlic, chopped
- 1 lb yukon gold potato, peeled and diced
- 3 cups chicken or vegetable broth or water
- Bouquet garni: 1 leek wrapped around thyme and bay leaves
- 2 tablespoons chopped fresh flat-leafed parsley leaves
- ¼ cup 35% cream
- Sea salt and white pepper
- Crème fraiche to garnish
Directions
- In a large pot heat butter with leeks and garlic, sweat on medium low heat until translucent but not browned, about 5 minutes. Add potatoes, broth and bouquet garni and simmer, uncovered for 17- 20 minutes or until potato is very tender. Remove bouquet garni and discard.
- In a blender, purée soup or with immersion blender, until very smooth (add more stock if too thick). Add the cream, season with salt and white pepper. Bring back to a simmer over low heat. Serve with spoon of crème fraiche and fresh parsley.
