Leek and Potato Soup

 
Yields1 Serving00
INGREDIENTS
 34 large leeks, white and light green parts (12 oz. trimmed; 350 g)
 2 lbs Yukon Gold potatoes
 1 tbsp olive oil
 1 tbsp unsalted butter
 ½ tsp sea salt, plus more to taste
 3 cups canned vegetable broth
 3 tbsp chopped fresh flat-leaf parsley
 ½ tsp chopped fresh thyme
 freshly ground black pepper
 2 tsp fresh lemon juice
 3 tbsp heavy cream (substitute cashew cream for vegan)
 Garnish with chopped parsley or snipped chives
DIRECTIONS
1

Trim the leeks and wash them well, slice them into quarters lengthwise, then slice thinly crosswise; you should have 3 to 3 ½cups.Scrub the potatoes and cut them into ½ -inch dice.

2

Heat the olive oil and butter in a skillet, add the leeks and a pinch of salt, and cook the leeks over medium heat, stirring often, until they are soft and just beginning to color, 8 to 10 minutes.

3

Combine the leeks and potatoes in a large soup pot with 3 cups (750 ml) water, a teaspoon of sea salt, and the vegetable broth and simmer, covered, for about 15 minutes, or until the potatoes are completely tender. Add the parsley and thyme, some black pepper, and the lemon juice. Taste, and correct the seasoning with more salt if needed; potatoes absorb quite a lot of salt, but wait a moment between additions, as salt needs time to dissolve.

4

Stir in the cream and serve with more fresh parsley or chopped chives sprinkled on top.

TO SERVE CHILLED:
5

To enjoy a chilled version of this soup, allow it to cool to room temperature and then puree it in a blender, in batches; but be careful not to over process, as potatoes can become gummy. Whisk a little cream into the puree, chill it for at least several hours, then taste again when the soup is cold; seasoning sometimes need to be adjusted with a radical change in temperature. Serve the chilled' soup with a scattering of snipped chives on top.

Ingredients

 34 large leeks, white and light green parts (12 oz. trimmed; 350 g)
 2 lbs Yukon Gold potatoes
 1 tbsp olive oil
 1 tbsp unsalted butter
 ½ tsp sea salt, plus more to taste
 3 cups canned vegetable broth
 3 tbsp chopped fresh flat-leaf parsley
 ½ tsp chopped fresh thyme
 freshly ground black pepper
 2 tsp fresh lemon juice
 3 tbsp heavy cream (substitute cashew cream for vegan)
 Garnish with chopped parsley or snipped chives

Directions

1

Trim the leeks and wash them well, slice them into quarters lengthwise, then slice thinly crosswise; you should have 3 to 3 ½cups.Scrub the potatoes and cut them into ½ -inch dice.

2

Heat the olive oil and butter in a skillet, add the leeks and a pinch of salt, and cook the leeks over medium heat, stirring often, until they are soft and just beginning to color, 8 to 10 minutes.

3

Combine the leeks and potatoes in a large soup pot with 3 cups (750 ml) water, a teaspoon of sea salt, and the vegetable broth and simmer, covered, for about 15 minutes, or until the potatoes are completely tender. Add the parsley and thyme, some black pepper, and the lemon juice. Taste, and correct the seasoning with more salt if needed; potatoes absorb quite a lot of salt, but wait a moment between additions, as salt needs time to dissolve.

4

Stir in the cream and serve with more fresh parsley or chopped chives sprinkled on top.

TO SERVE CHILLED:
5

To enjoy a chilled version of this soup, allow it to cool to room temperature and then puree it in a blender, in batches; but be careful not to over process, as potatoes can become gummy. Whisk a little cream into the puree, chill it for at least several hours, then taste again when the soup is cold; seasoning sometimes need to be adjusted with a radical change in temperature. Serve the chilled' soup with a scattering of snipped chives on top.

Leek and Potato Soup

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