Potato Leek Soup Recipe

Soup Preparation

1. 1

   Prepare the Leeks

   Clean and chop the leeks. Slice them in half lengthwise and rinse under cold water to remove any dirt. Chop them into thin slices.

2. 2

   Cook the Vegetables

   In a large pot, heat the olive oil over medium heat. Add the chopped leeks and cook until softened, about 5 minutes. Add the diced potatoes and stir for another 2-3 minutes.

3. 3

   Add Broth

   Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer until the potatoes are tender, about 15-20 minutes.

4. 4

   Blend the Soup

   Using an immersion blender, puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches.

5. 5

   Add Cream

   Stir in the heavy cream and season with salt and black pepper. Heat through but do not boil.

6. 6

   Make Chive Oil

   Blend fresh chives with a little olive oil until smooth. Strain through a fine sieve if desired.

7. 7

   Prepare Brioche Croutons

   Cube brioche bread and toss with olive oil. Bake at 375°F (190°C) until golden brown, about 10-15 minutes.