Remy's Potato Leek Soup

Serves 1
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Directions

  1. 1Melt butter in a pot over medium heat.
  2. 2Melt butter in a pot over medium heat.
  3. 3Melt butter in a pot over medium heat.
  4. 4Add the leeks and cook until softened.
  5. 5Add the leeks and cook until softened.
  6. 6Add the leeks and cook until softened.
  7. 7Add potato, onion, garlic cloves and cook for some minutes.
  8. 8Add potato, onion, garlic cloves and cook for some minutes.
  9. 9Add potato, onion, garlic cloves and cook for some minutes.
  10. 10Add vegetable stock and simmer until the potatoes are tender.
  11. 11Add vegetable stock and simmer until the potatoes are tender.
  12. 12Add vegetable stock and simmer until the potatoes are tender.
  13. 13Blend the soup until completely smooth.
  14. 14Blend the soup until completely smooth.
  15. 15Blend the soup until completely smooth.
  16. 16Add the cream to the soup, season with pepper and salt to taste.
  17. 17Add the cream to the soup, season with pepper and salt to taste.
  18. 18Add the cream to the soup, season with pepper and salt to taste.
  19. 19Serve and garnish the soup with chopped chives, freshly ground black pepper, and a drizzle of extra virgin oil.
  20. 20Serve and garnish the soup with chopped chives, freshly ground black pepper, and a drizzle of extra virgin oil.
  21. 21Serve and garnish the soup with chopped chives, freshly ground black pepper, and a drizzle of extra virgin oil.

Ingredients

  • butter
  • butter
  • butter
  • 1 leek, cleaned and sliced
  • 1 leek, cleaned and sliced
  • 1 leek, cleaned and sliced
  • 3 medium potatoes, peeled and diced
  • 3 medium potatoes, peeled and diced
  • 3 medium potatoes, peeled and diced
  • 0.5 onion, diced
  • 0.5 onion, diced
  • 0.5 onion, diced
  • 3 garlic cloves
  • 3 garlic cloves
  • 3 garlic cloves
  • 1 sprig of thyme
  • 1 sprig of thyme
  • 1 sprig of thyme
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • taste kosher salt
  • taste kosher salt
  • taste kosher salt
  • taste black pepper
  • taste black pepper
  • taste black pepper
  • 1000 ml vegetable stock
  • 1000 ml vegetable stock
  • 1000 ml vegetable stock
  • 250 ml heavy cream
  • 250 ml heavy cream
  • 250 ml heavy cream
  • chopped chives
  • chopped chives
  • chopped chives
  • extra virgin olive oil
  • extra virgin olive oil
  • extra virgin olive oil

Equipment

knifepeelerpotwooden spoonimmersion blenderpepper millladlescissors

Tips

  • Deglace with some white wine.
  • Simmer until the potatoes are tender.