Potato-Leek Soup
Depending on the weather, serve this comforting soup hot or cold. You can quickly chill it by placing it into a metal bowl set into an ice bath; stir frequently until the soup reaches the desired temperature.
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
In a large saucepan, combine the leeks, broth, potato, 2 cups water, and 1 teaspoon salt. Bring to a boil; reduce the heat to medium-low, and simmer until the vegetables are very tender, 20 to 25 minutes.
Step 2
Working in batches, purée the soup in a blender, transferring it to a clean bowl as you work. (To prevent splattering, fill the blender only halfway, and allow heat to escape: Remove the cap from the hole in the lid, and cover the lid firmly with a dish towel.) Stir the cream into the puréed soup, and season with salt. Garnish with the chives. Serve immediately.
Step 3
If desired, chill the soup: Cover loosely with plastic wrap, and chill until cold, at least 2 hours and up to 2 days. If necessary, thin with water, and season with salt. Serve the soup in chilled glasses, garnished with chives.
Washing Leeks
Step 4
Leeks can be extremely dirty and are best cleaned after they’ve been trimmed and cut. Soak cut leeks in a bowl of cool water; lift them out, replace the water, and repeat until no grit remains at the bottom of bowl. Drain on paper towels.
