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–+ servings
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Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Soup
French
Potatoes
Servings: 6

Equipment

  • 6-quart soup pot
  • immersion blender

Ingredients

  • 1 lb. leeks (3 to 4 leeks, 3 cups), including the tender greens, thinly sliced
  • 1 Tbsp. olive oil
  • 1 Tbsp. butter
  • 1 ½ lb. potatoes (4 cups), peeled & diced
  • 2 qts. water
  • 2 tsp. salt
  • 2 to 3 Tbsp. softened butter (or 4 to 6 Tbsp. whipping cream)
  • 2 to 3 Tbsp. parsley or chives, finely chopped for garnish
  • black pepper, season to taste

Instructions 

  • Heat olive oil and butter in the soup pot over a medium heat.
  • When the butter is melted and begins to bubble, add the sliced leeks and toss to coat.
  • Sauté the leeks gently until they begin to soften and the discs start to break up.
  • Add the potatoes to the pot and cover with the water.
  • Add salt and, bring the water to a boil, and reduce to a simmer.
  • Allow the leeks and potatoes to simmer for 40 to 50 minutes until the vegetables are tender.
  • When the vegetables are finished cooking, turn off the heat. Use and immersion blender to puree.
  • Correct seasoning with salt and pepper to taste.
  • Before serving, stir in butter or whipping cream until smooth.
  • Top with chopped herbs to serve.