Chef Dana’s Potato and Leek Soup
• 3 Leeks
• 1 Bag of baby potatoes
• 2 Tbsp. Butter
• 1 Tbsp. Olive oil
• 1 tsp. Kosher salt
• 1 tsp. Black pepper
• 4 cups Chicken or vegetable stock
• 16 oz. Heavy or light cream
Directions
-
- Peel and quarter your potatoes, quartering will lead to a faster cook time, then set aside.
- In a stock pot, heat butter, and oil over medium heat until melted.
- Add the leeks and sauté for about 2 minutes, stirring occasionally.
- Then add the stock, stir, then follow with the quartered potatoes. Make sure the potatoes are not covered completely and add water at room temperature as needed.
- Let the soup simmer for about 15-20 minutes or until potatoes are fork tender.
- Turn off the heat and purée the soup to a smooth, creamy consistency with an emersion blender.
- Once a smooth consistency, add the cream and continue blending for another 1-2 minutes.
- Add salt and pepper to taste and enjoy!
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