Recipe 1 of 1

Potato Leek Soup

Served with crusty bread and butter.

⏱ 1.6 hr 🍽 Serves 2 🔢 6 steps

Ingredients for 2

1.6 hr

1
Chop the white to light-green part of the leek into moderately sized pieces and discard the dark-green ends.
2
Melt the butter in a pot on medium-low heat, add chopped leeks and potatoes. Stir until leeks are sweat.
3
Add stock, bay leaf, pepper and optional ingredients now. Raise heat to medium-high, simmer until potatoes are tender.
4
About 8 minutes before serving, warm the baguette in a 350°F oven for 5 minutes, then slice it and set out the butter.
5
After removing the pot from the heat, remove the bay leaf and immersion blend pot until you reach a desired consistency.
6
Stir in heavy cream and salt to taste.