Featured in: Irish Leek and Potato Soup & Wheaten Brown Bread
Ingredients
- •57 grams (2 ounces) butter
- •454 grams (1 pound/about 2 medium) Yukon Gold or other potatoes, peeled, and cut into .6 cm (1/4 inch) dice
- •113 grams (4 ounces) onions, peeled and roughly chopped
- •340 grams (12 ounces) leeks, white part only, sliced and thoroughly rinsed
- •Salt and freshly ground black pepper
- •710 ml (3 cups) light chicken stock
- •59 ml (2 fluid ounces) heavy cream, or as needed
- •148 ml (5 fluid ounces) milk, or as needed
- •Sliced chives or chopped fresh parsley, for garnish
Preparation
Melt the butter in a heavy pot. When it foams, add the potatoes, onions and leeks and turn them in the butter until they are all well coated. Sprinkle with salt and pepper.
Cover and sweat on a gentle heat until the vegetables are soft but not colored, about 10 minutes.
Add the chicken stock and continue cooking just until the vegetables are cooked, about 10 minutes; be careful not to overcook.
Using a food processor or blender, puree until smooth and silky; you may need to adjust the seasonings at this stage. Add the cream and milk to taste. Garnish with sliced chives or chopped parsley, and serve hot.
