Main Ingredients: Potatoes, Leeks
Modified from Cookbook: Le Cordon Bleu – Soups
INGREDIENTS1 large leek or 2 medium size leeks (500 gm), white and light green part, thinly sliced 3 russet potatoes, peeled and cut into small cubes 1 stick of celery, thinly sliced 2 tbsp butter 1 litre chicken stock 1/2 cup heavy whipping cream salt and black pepper to taste
METHOD(1) Rinse the leeks in cold water to remove dirt, and drain well. (2) Melt the butter in a stockpot over low heat. Add the leek and cook slowly for about 10 minutes or till leeks are soft. (3) Add the celery and potato and cook for another 3 minutes. then pour in the stock. Once the soup come to a boil, reduce to medium low heat and simmer for 20 minutes or until the potato are tender and soup becomes very flavorful. (4) Turn down to lowest heat, and puree the soup with hand blender or food processor until very smooth. If prefer chunks of vegetables, take out half of the soup and puree them. (5) Add the cream, and cook for another 5 minutes. Season with salt and black pepper to taste and keep warm. (6) Serve with croutons or your favorite soup topping.