Potato-Leek Soup – TeaTime Magazine

Potato Leek Soup TeaTime Magazine

A hearty bowl of Potato-Leek Soup is the perfect savory for a St. Patrick’s Day tea.

Potato-Leek Soup

  • 3 tablespoons butter
  • 2 cups sliced leeks, white part only (¼-inch slices)
  • 1 quart chicken broth
  • 1 cup water
  • 8 cups cubed peeled potato*
  • 2 teaspoons salt
  • 1 cup heavy whipping cream
  • Garnish: microgreens
  1. In a large nonstick saucepan, melt butter over medium-high heat. Add leeks, stirring and cooking until leeks start to turn light brown around the edges, 2 to 3 minutes. Reduce heat to low.
  2. Cook, covered, stirring occasionally until leeks are caramelized, soft, and tender, approximately 10 minutes.
  3. Add chicken broth, water, potatoes, and salt. Bring to a boil. Reduce heat to low, and cover.
  4. Simmer, stirring occasionally, until potatoes are very tender when pierced with a fork, approximately 20 minutes.
  5. Remove from heat, and add cream.
  6. Using a hand-held immersion blender, purée until very creamy and smooth.†
  7. Serve warm.
  8. Garnish with microgreens, if desired.

*For testing purposes, we used russet potatoes. For correct consistency and taste, it is important to use a starchy potato.
†Alternatively, pour mixture into the container of a regular blender, and puree until creamy and smooth.


 From Tea Celebrations, published 2012

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