Leek Soup Recipe Video
Chef Keith Snow creates a delightful leek soup.
Summary
Preparation Time5 MinCooking Time30 Min
Ready In35 MinDifficulty LevelEasy
Health IndexAverageServings4
Main IngredientLeek
Ingredients
2 bunches of leeks, last 6″ of green cut off
2 large Yukon Gold potatoes (or russets)
2 cloves of garlic
6 cups chicken broth
3/4 cups organic heavy cream
1 pinch salt
1 pinch black pepper
Directions
1. In a large heavy bottomed pot or dutch oven, saute cut leeks, season with salt & pepper.
2. Add whole potatoes, stock and simmer for 25 minutes.
3. Puree with a stick blender or food processor. (Be careful)
4. Adjust seasoning and cream the soup.
Chef’s Note: To jazz it up add a dollop of Creme Fraiche and some crispy fried leeks! Also, leeks are always very dirty. Cut off top 6″ on green part then discard. Cut of root end then split down the middle. Carefully wash in cold water being certain to get in between the layers where the dirt hides.
2. Add whole potatoes, stock and simmer for 25 minutes.
3. Puree with a stick blender or food processor. (Be careful)
4. Adjust seasoning and cream the soup.
Chef’s Note: To jazz it up add a dollop of Creme Fraiche and some crispy fried leeks! Also, leeks are always very dirty. Cut off top 6″ on green part then discard. Cut of root end then split down the middle. Carefully wash in cold water being certain to get in between the layers where the dirt hides.
