Potato Leek Puree
Simple, comforting and delicious; a French classic. Most recipes will probably call for a little bit less leek (relatively speaking), but I prefer a relatively intense leek flavor so I increased the amount a bit. Goes great with salads, bright, and more herbaceous dishes especially.
Active Time: 35 min
Total Time: 50 min
Ingredients
> Yukon gold potato (1 lb, peeled and roughly chopped)
> leeks (3, roughly chopped)
> garlic (3 cloves, smashed)
> butter (3 tbsp)
> chicken broth (3 cups)
> bay leaf (2)
> thyme (4 sprigs)
> heavy cream (1/2 cup)
> salt, pepper
> chives
Instructions
1. In a large soup pot, cook leeks and garlic over medium heat with 3 tbsp of butter for about 10 minutes. Stir frequently and do not brown the leeks.
2. Add potatoes, chicken broth, bay leaves, thyme, and some salt + pepper. Bring up to a boil, cover, and let simmer over low heat for ~15 minutes.
3. Remove the thyme + bay leaf. Working in batches if necessary, blend everything together until smooth.
4. Return the soup back to the pot. Add heavy cream to taste. Mix well, bring it up to a simmer, adjust for seasoning. Serve and enjoy! Optionally top with some chopped chives.
Notes/Tips:
> Leeks are notorious for containing a lot of dirt in between the leaves; make sure to carefully separate the leaves and wash all the dirt out.
> You can use either an immersion blender or a regular blender. If using an immersion blender, stick the blender part straight into the soup. If using a regular blender, make sure not to over-fill -- work in batches if needed.
> You don't necessarily need to add the heavy cream at the end, but I find that it adds a nice creamy taste + texture. Feel free to adjust to your personal preference.