Potato and leek cream soup
Potato and leek soup cream soup! Quite a versatile dish! When it's chilled it became vichyssoise!
My soup recipe is mostly influenced by Julia Child recipe from "Mastering the Art of French Cooking".
General rule of thumb is 1:1 ratio of potato and leek in weight, and your favorite stock instead of water will make it a great soup.
And do not brown the leek, just very light brown color will do.
Vegetable or chicken stock is recommended as beef stock tends to be very savory.
Potato and leek cream soup
Potato and leek soup cream soup! Quite a versatile dish! When it's chilled it became vichyssoise!
My soup recipe is mostly influenced by Julia Child recipe from "Mastering the Art of French Cooking".
General rule of thumb is 1:1 ratio of potato and leek in weight, and your favorite stock instead of water will make it a great soup.
And do not brown the leek, just very light brown color will do.
Vegetable or chicken stock is recommended as beef stock tends to be very savory.
Open in Cookpad AppSteps
- 1
Prepare ingredients!
- 2
Heat the pot with olive oil over medium heat
- 3
When it is hot enough (bubbles on a piece of leek), stir the leek and salt in.
- 4
Important step here - cook the leek until soften and a light brown color at the bottom of the pot.
Do not cook until it's dark brown.
- 5
- 6
Pour the stock and the potato in and scrap the bottom, boil and simmer for 20m-30m or until potato soften enough to pierce through with a fork/knife.
- 7
After the potato is cooked through, you can either:
1. Eat it as it is
2. Mashed it with a potato masher
3. Blend it smoothWhichever you like, my wife like it half smooth and half chunky, more work for me!
- 8
Stir in as many cream as you prefer, I used roughly 100ml of cream.
- 9
(Optional) Lastly, stir in the butter until it completely melts.
- 10
Add any topping that you like, garlic croutons and chopped fresh parsley brings a whole new dimension to the soup.
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