RCI-SP.002.0162.001
Potato Leek Soup
In the summer: serve cold with dollops of yogurt and lots of white peppers
Prep10 min
Cook15 min
Total25 min
Servings4
Difficultyintermediate
Ingredients
- enough stock1 unitgood chicken stock, home made preferred, can ok, bouillon at your risk
- enough potatoes1 unitcubed to ½" blocks
- 1 unit
- enough leeks1 unittrim roots and tough greens off, split and clean thoroughly, chop crosswise into ¼ strips
- 1 unit
- white pepper and salt to taste1 unit
Method
1
Trim the dark green tops and root ends from the leeks, slice them in half lengthwise, and rinse thoroughly under cold running water to remove any trapped grit or sand.
5 minutes
2
Cut the cleaned leeks into thin half-moon slices and peel the potatoes, then cut them into roughly 1-inch cubes.
5 minutes
3
Heat a generous drizzle of olive oil in a large pot over medium heat until it shimmers.
2 minutes
4
Add the sliced leeks to the pot and sauté, stirring occasionally, until they are softened and translucent but not browned.
8 minutes
5
Add the cubed potatoes to the pot and pour in enough water to cover all ingredients by at least one inch.
2 minutes
6
Bring the pot to a boil over high heat, then reduce to a steady simmer and cook until the potatoes are completely tender when pierced with a fork.
20 minutes
7
Season the soup generously with salt and any desired spices, taste, and adjust seasoning as needed.
2 minutes
8
Ladle the soup into bowls and serve hot, optionally garnished with a drizzle of olive oil.