Potato Leek Recipe

Cooking Instructions

1. 1

   Prepare the leeks

   Trim the roots and the dark green tops of the leeks, leaving only the white and light green parts. Slice the leeks in half lengthwise and rinse under cold water to remove any dirt. Chop them into thin slices.

2. 2

   Sauté the vegetables

   In a large pot, melt the butter over medium heat. Add the chopped leeks and minced garlic, and sauté for about 5-7 minutes until the leeks are soft and translucent.

3. 3

   Cook the potatoes

   Peel and chop the potatoes into small cubes. Add the potatoes to the pot along with the vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are fork-tender.

4. 4

   Blend the soup

   Using an immersion blender, puree the soup until smooth. If using a standard blender, let the soup cool slightly before blending in batches.

5. 5

   Finish the soup

   Return the soup to the pot (if blended in batches), and stir in the heavy cream. Season with salt and black pepper to taste. Heat through before serving.

6. 6

   Garnish and serve

   Ladle the soup into bowls and garnish with chopped chives. Serve warm.