CREAMY LEEK AND POTATO SOUP
This is a fantastic soup recipe...very simple but elegant. The recipe is from Simply French, the cuisine of Joel Robuchon. The soup is very creamy even though you add a touch of cream at the end.
Provided by AmyZoe
Categories Potato
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Peel, quarter, rinse, and drain the potatoes. Set aside.
- Trim the leeks at the root. Split them lengthwise for easier cleaning.
- Rinse well under cold running water, and then transfer to a bowl of cold water to soak for about 5 minutes.
- When all the grit has settled to the bottom of the bowl. remove the leeks and dry thoroughly. Chop coarsely and set aside.
- In a medium-size stockpot, melt 2 tablespoons of the butter over low heat.
- Add the leeks and cook , stirring often, until tender but not browned, about 3 minutes.
- Add the water. Salt the water and add the potatoes.
- Cover and simmer gently for 35 minutes.
- With a food processor, blender, or immersion mixer, process the soup until smooth.
- Return the soup to the pot, increase the heat to high, and bring to a boil.
- Skim any impurities that may rise to the surface.
- Add the cream, and after a few seconds, add the remaining 1 tablespoon of butter.
- To serve, ladle the soup into warmed soup bowls and sprinkle with the herbs.
- Serve immediately, allowing guests to season with pepper to taste.
Nutrition Facts : Calories 264.6, Fat 10.3, SaturatedFat 6.4, Cholesterol 28, Sodium 25.4, Carbohydrate 40.7, Fiber 3.9, Sugar 3.2, Protein 4
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