Leek and Potato Soup

Name: Leek and Potato Soup
Prep time: 10 min
Cook time: 35 min
Total time: 40 min
Yield: 5 porsi
Cuisine: Indonesian
Ingredients: 2 tbsp (30g) butter; 2 g arlic cloves (, large, finely minced); 3 leeks (, white and pale green parts only sliced thinly (about 2 cups) (Note 1)); 1 kg / 2lb potatoes (Sebago/Russet/Maris Piper) (, peeled a diced into 1"/2.5cm cubes (Note 2)); 1.5 litre / 1.5 qt chicken or vegetable stock (, low sodium (6 cups)); 3/4 cup cream (, heavy/thickened (sub milk)); 1 tsp cooking salt / kosher salt ((table salt - reduce by 25%)); 1/2 tsp black pepper; 2 thick slices bread (, torn into crouton size pieces); 1 tbsp melted butter, or olive oil spray; Salt; Chives (, finely chopped); Extra cream (, for garnish)

Recipe video above. Thick and creamy Leek and Potato Soup, a French classic. Few ingredients, prepared well, and it's just so enjoyable to eat. TOP TIP: Do not over blitz the soup, it activates the starch in the potato and will give your soup an unpleasantly sticky mouthfeel. This is a mistake c

⏱️ 40 min 🔪 Prep: 10 min 🔥 Cook: 35 min 📊 Medium ⭐ 5.0 (140) 👁️ 2 views

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Foto: RecipeTin Eats — Nagi | RecipeTin Eats

Ingredients

5 servings

2 tbsp (30g) butter
2 g arlic cloves (, large, finely minced)
3 leeks (, white and pale green parts only sliced thinly (about 2 cups) (Note 1))
1 kg / 2lb potatoes (Sebago/Russet/Maris Piper) (, peeled a diced into 1"/2.5cm cubes (Note 2))
1.5 litre / 1.5 qt chicken or vegetable stock (, low sodium (6 cups))
3/4 cup cream (, heavy/thickened (sub milk))
1 tsp cooking salt / kosher salt ((table salt - reduce by 25%))
1/2 tsp black pepper
2 thick slices bread (, torn into crouton size pieces)
1 tbsp melted butter, or olive oil spray
Salt
Chives (, finely chopped)
Extra cream (, for garnish)

Steps

Sauté - Melt butter in a large pot over medium heat. Add garlic and leek and sauté for 7 minutes until soft and sweet.
Simmer 25 minutes - Add potatoes and broth. Turn heat up and bring to simmer, then place lid on and lower heat so it's simmering gently. Simmer for 25 minutes or until potato is very soft and almost falling apart.
Minimal blitz - Turn the stove off and puree with a stick blender until JUST smooth. Do not over puree (Note 3).
Season - Add salt and pepper, then stir through cream.
Serve, drizzled with cream and sprinkled with chives and croutons.
Preheat oven to 180°C/350°F (160°C fan-forced). Drizzle bread with melted butter (or spray with oil). Bake for 5 minutes or until golden and crunchy. Sprinkle with a pinch of salt while hot!