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.

3.5.3251

 From Tea Celebrations, published 2012

Discover more seasonal recipes, table settings, and teatime inspiration by ordering your TeaTime subscription today!

1686148019 467 Estofado irlandes de cordero y cebada en empanadillas



Deja un comentario