A velvety potato leek soup that is surprisingly light for tasting so luxurious. I'm grateful to my aunt for sharing this family secret.
17 people made this
80g unsalted butter
400g leeks, sliced into rounds
4 large potatoes, peeled and chopped
500ml boiling water
salt and ground black pepper
chopped parsley, for garnish
Method Prep:10min › Cook:45min › Ready in:55min
Melt the butter in a casserole over medium heat, and cook and stir the leeks until they release their liquid, about 10 minutes. Stir in the potatoes, milk and boiling water. Season with salt and pepper.
Simmer over low heat until the vegetables are very tender, 20 to 30 minutes.
Puree the soup with an immersion blender, or blend in a food processor, until smooth. Tast and adjust the seasoning if needed, and sprinkle each bowl with parsley before serving.
For a flavour boost you can use vegetable or chicken stock instead of the 500ml water in this recipe. Likewise, for a richer soup, substitute half of the milk with double or single cream.