soup · Best in spring
Leek & Potato Soup
Vichyssoise's rustic cousin — leeks and potatoes simmered until tender and blended into a silky, mild soup that tastes like the most comforting thing you've ever eaten. Serve hot in winter or cold in spring. Chives from the garden on top.
Ingredients
🌱 From Your Homestead
- leeks (3 large, white and light green parts)
- fresh chives (for serving)
🛒 From the Store
- potatoes (1.5 lbs, peeled and diced)
- vegetable or chicken broth (5 cups)
- butter (2 tbsp)
- heavy cream (1/2 cup, optional)
- salt
- white pepper
How to Make It
- Gather your ingredients: leeks (3 large, white and light green parts), fresh chives (for serving), potatoes (1.5 lbs, peeled and diced), vegetable or chicken broth (5 cups), butter (2 tbsp), and the rest.
- Prep your homestead ingredients — wash, chop, and measure: leeks (3 large, white and light green parts), fresh chives (for serving).
- Wash leeks in a bowl of cold water after slicing — grit hides in between the layers and you can't see it until you bite down. Let them sit in the water for a minute, then lift them out leaving the dirt behind.
- Cook for approximately 40 min. Adjust to taste and serve 6 portions.
- Plate, enjoy, and share with your household!
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