Creamy Potato Leek Soup
Use low sodium stock and unsalted butter in this recipe so you can salt throughout the process and build great flavour!
Ingredients
- 5 tbsp unsalted butter
- 2 leeks (light green and white parts only), sliced thinly
- 2 potatoes, peeled and diced
- Bunch sage, stems separated from the leaves (keep both!)
- 1 L low sodium chicken stock
- 1 cup heavy cream
- salt to taste
- White truffle oil (optional)
Instructions
- The most important step is the first and that’s to sweat your leeks for a minimum of 30 minutes.Start your soup pot on low and add your butter to melt.
- Add the leeks to the butter, stir, and add a good TBSP of salt. (It seems like a lot of salt but the butter and stock are both unsalted.) Salting the leeks will help them release liquid and break down while sweating faster! Keep an eye on the leeks and make sure they are not browning at all (you can adjust the temperature as you need so they are still breaking down but not gaining much colour). Stir them every few minutes.
- Peel and dice your potatoes into 2inch pieces and toss them in with the leeks.
- Pour in your stock and bring up to a gentle simmer. Stir and taste the broth, add salt again. It should taste salty but not overpowering. You can now add the stems from your sage leaves and let them simmer with the soup.
- After about 30 minutes your potatoes should be very soft and you can take out the stems and blend. It should seem a bit thick. Taste again for salt and add if it tastes bland.
- Finally add your cream until you are happy with the consistency and salt once again if it needs.
- You can go ahead and eat it as is and the sage flavour will be mild but noticeable. I like to throw in a bunch of sage leaves at the end and let them sit in the pot for another 30 minutes on low (lid on so no more liquid evaporates) you can fish all the leaves out at the end or pass it through a mesh strainer. Lastly I always finish this soup with a drizzle of white truffle oil!