A traditional Irish soup, Leek and Potato is one of the most rich and satisfying. Simple and delicious, this heartwarming soup is taken up a notch with two perfect partners: cream and dill. Frugal, filling and full of flavour, this luscious soup can also be made in little more than half an hour. The leeks are simply sautéed in butter until soft, then combined with diced potatoes and vegetable stock and simmered for 30 minutes. Puréed until silky smooth and seasoned with salt and white pepper, this simple soup is one of my husband's signature recipes.
Guy's Leek and Potato Soup with Cream & Dill
4 tbsp butter
3 cups thinly sliced leeks, white and pale green parts only
3 russet potatoes, peeled and cut into 1/2-inch cubes
4 cups vegetable or chicken stock
1/4 tsp salt
1/4 cup cream
1/8 cup sour cream, optional
In a large pot, warm the butter over medium heat. Add the leeks and cook, stirring frequently until softened, about 6-8 minutes. Add the potatoes and broth, increase heat to high and bring to a boil. Cover, reduce the heat to medium and simmer until the vegetables are very tender, about 25-30 minutes. Remove the pot from the heat and add the dill. Using an immersion blender, purée the soup until very smooth. Add the cream and season to taste with sea salt and freshly ground white pepper. To serve, ladle the soup into warm bowls, swirl in a dollop of sour cream and garnish with some sprigs of fresh dill.
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