Potato & Leek Soup

Name: Potato & Leek Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 2 Tbsp unsalted butter; 1 russet potato ((peeled and chop into small pieces)); 1 leek ((cut lengthwise and chop into small pieces)); 2 cups vegetable stock/broth; 2 cups milk; ½ tsp Diamond Crystal kosher salt; ⅛ tsp freshly ground black pepper; parsley ((fresh, to garnish))

This easy potato leek soup is one of my family's favorite, the flavor of leek blended with potato's texture combined really well.

⏱️ 40 min 🔪 Prep: 10 min 🔥 Cook: 30 min 📊 Medium 👁️ 4 views

👨‍🍳 Start Cooking

Foto: Just One Cookbook

Ingredients

4 servings

2 Tbsp unsalted butter
1 russet potato ((peeled and chop into small pieces))
1 leek ((cut lengthwise and chop into small pieces))
2 cups vegetable stock/broth
2 cups milk
½ tsp Diamond Crystal kosher salt
⅛ tsp freshly ground black pepper
parsley ((fresh, to garnish))

Steps

Cut the leek lengthwise and chop into small pieces. Chop the potato into small pieces.
In a large saucepan, heat butter on medium-high heat. Add the potato and leek in the pan and sauté until they are well coated with butter and the leek gets wilted.
Add vegetable stock. Cover with a lid and bring it to a boil over high heat. Keep simmering until the potato is soft.
When a skewer pierces through the potato easily, turn off the heat. Pour the soup into a blender.
Add the milk and mix.
Pour the soup back into the saucepan. Add salt and pepper. Reheat when you serve. Do not boil the soup. Garnish with parsley and serve immediately.
You can keep the leftovers in an airtight container and store in the refrigerator for up to 2 days.