Who said the British don't have decent cuisine? Well this is a French dish so the jury is still out on the pom's culinary skills. If you don't have a potato ricer, make sure you are prepared to throw the potato masher into overdrive to get the texture just right. It should be more of a puree and thicker than you'd expect. Simple to make, unassuming and not pretentious in the least. Makes for a lovely starter or light meal on a Winter's day.
Ingredients
Method
Melt the butter in large pot over medium heat. Add leeks and cook over low heat, stirring frequently, until softened but not browned, about 10 to 12 minutes.
Add chicken stock, potatoes and bay leaf to pot. Season lightly with salt and pepper. Bring to a boil, cover, turn down heat and simmer until potatoes are very tender, about 15 minutes more.
Remove potatoes and set aside. Discard bay leaf and transfer remaining mixture to a blender/food processor and carefully blend until mixture is completely smooth. Return soup mixture to clean soup pot.
Run potatoes through a potato ricer (or mash ludicrously by hand) and add into the pot of soup and combine well. Over medium heat, whisk in heavy cream and bring soup to a simmer, whisking frequently. Taste for salt and pepper and serve, sprinkled with chives/parsley and tobasco sauce.
Potato Leek Soup
Serves: 6 People
Prepare Time: 15 mins
Cooking Time: 30 mins
Calories: -
Difficulty:
Easy
Who said the British don't have decent cuisine? Well this is a French dish so the jury is still out on the pom's culinary skills. If you don't have a potato ricer, make sure you are prepared to throw the potato masher into overdrive to get the texture just right. It should be more of a puree and thicker than you'd expect. Simple to make, unassuming and not pretentious in the least. Makes for a lovely starter or light meal on a Winter's day.
Ingredients
Method
Melt the butter in large pot over medium heat. Add leeks and cook over low heat, stirring frequently, until softened but not browned, about 10 to 12 minutes.
Add chicken stock, potatoes and bay leaf to pot. Season lightly with salt and pepper. Bring to a boil, cover, turn down heat and simmer until potatoes are very tender, about 15 minutes more.
Remove potatoes and set aside. Discard bay leaf and transfer remaining mixture to a blender/food processor and carefully blend until mixture is completely smooth. Return soup mixture to clean soup pot.
Run potatoes through a potato ricer (or mash ludicrously by hand) and add into the pot of soup and combine well. Over medium heat, whisk in heavy cream and bring soup to a simmer, whisking frequently. Taste for salt and pepper and serve, sprinkled with chives/parsley and tobasco sauce.
