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:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/OV7zqyxNmtsjj4yUc2BN/8f17540c82567ec915bf4820a1dd73.jpg "Potato-Leek Soup")
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Potato-Leek Soup
A classic French home-style soup that can be ready in under an hour. To make this dairy-free, use olive oil (or margarine) instead of the butter.
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Ingredients
number of servings
1
- 4 tablespoon unsalted butter
- 2 leeks, white and pale green parts only, quartered lengthwise and sliced
- Kosher salt and freshly ground black pepper
- 3 lb yukon gold potatoes, peeled and cut into bite-sized pieces
- 6 Cup low-sodium chicken broth, plus more if needed
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Directions
50 min.
1. Step
Taste and adjust the seasoning with salt and pepper. Serve in warmed bowls.
2. Step
In a Dutch oven or heavy pot over medium heat, melt the butter (or warm the oil). Cook the leeks with a sprinkle of salt until tender, about 5 minutes.
3. Step
Add the potatoes, broth, and 1 teaspoon salt; stir to mix well. Bring to a boil, partially cover, reduce the heat to low, and simmer until the potatoes are tender.
4. Step
Depending on how smooth or chunky you like your soup, you can purée it in a blender (very smooth), puree it with an immersion blender (smooth), or use a potato masher to mash the potatoes until slightly chunky.
5. Step
Taste and adjust the seasoning with salt and pepper. Serve in warmed bowls.
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