Leeks, cleaned and trimmed for just the white and light green parts
630 g
Russet potatoes, diced into 1 inch chunks
3 Tbsp
Butter
4 cups
Stock (veg or chicken)
1 ½ tsp
Kosher salt
Aromatics (bay leaf, thyme spring) - optional
½ cup
Cream or milk
Prep
15 min
Cook
1 hour
Servings
Plenty
Effort
Low-Mid
Tags
—
Directions
Slice leeks thin (cross-sections, half-moons if the leeks are large).
Melt butter, cook leeks gently 8-10 min until soft. Add a dash of salt here. DO NOT BROWN THEM. Very low heat.
Add potatoes, stock, aromatics. Add the rest of the salt. Increase heat until boiling then reduce to simmer. Cook until potatoes are fork-soft (20-25 min).
Remove aromatics, puree until smooth. Adjust thickness with extra stock or water.
Stir in cream/milk if using. Salt and pepper to taste. Brighten with a splash of lemon juice.
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