Potato Soup with Leeks

Soups | Japanese cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Potato Soup with Leeks

Ingredients

Leek - 2 lbs
Salad Potatoes - 14.1 oz
Butter - 5.3 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.