Potato Leek Puree
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Prep Time:
5m
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Cook Time:
25m
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Total Time:
30m
Ingredients
- 1 tbsp. Olive oil
- 1 Leek, white and pale green portions, chopped
- 1 Large russet potato, peeled and chopped
- 1 1/2 c Chicken broth
- 1/4 c Heavy cream
- Salt and pepper to taste
Instructions
- Clean and chop leek into thin rings, green and light green parts (remove all-white stem and green leaves on opposite side).
- Peel and chop potato into 1/2" pieces.
- Warm the olive oil in a large pot over medium-high heat. Add the leeks and sauté/sweat until soft, about 5 minutes.
- Add the potatoes and the broth and bring to a boil.
- Reduce the heat to low and simmer until the potatoes are very soft, about 20 minutes. Remove from the heat and let cool slightly.
- Using an immersion blender, carefully puree the soup in the pot. Return to the pot and stir in the cream.
- Return the soup to a gentle boil and reduce to desired thickness. Season with salt and pepper to taste.