Leek and Potato Soup
Grab a slice of bread and get ready to dunk into cozy goodness! Pureed root vegetables combine with chicken broth and heavy cream to create a silky soup with layers of flavor. Whip this one up in just 30 minutes and serve with your favorite crusty bread for an unforgettable meal!
Equipment
- 1 large pot
- 1 wooden spatula
- 1 vegetable peeler
- 1 cutting board
- 1 chef's knife
- 1 immersion blender
Ingredients
- 2 tablespoons butter
- 2 leeks, halved and sliced
- 1 sweet onion, sliced
- 1 quart low-sodium chicken broth
- .25 cups heavy cream
- salt and pepper, to taste
- 1 bunch fresh chives, thinly sliced
- 2 large Russet potatoes, peeled and cubed
Instructions
- In a large pot, melt butter over medium-low heat and add the leeks and onions. Sauté until soft and translucent, 10 minutes.
- Stream in the chicken broth and add the potatoes, stirring to evenly distribute. Bring to the boil, then reduce the heat and simmer until the potatoes can easily be "cut" by the spatula, 10-15 minutes more.
- Gently blend the mixture with the immersion blender until you reach your desired consistency.
- Stream in the heavy cream, pouring a little at a time and stirring vigorously to temper the cream. Sprinkle in salt and pepper.
- Pour into serving bowls and top with fresh chives.