It may just be butter plus cream potato soup – but squirt the whole thing through the cream dispenser along with a couple of whipped cream chargers and you get something that will have all of your friends talking!
You might be wondering whatâ€™s so classical about this recipe, but you will surely understand once you taste it. The soup is simply a great option to be served on one of those hot summer evenings and you will love it. You can enjoy its great taste during cold months, too. All you have to do is serve it hot and voila!
What will you need for this great soup:
– Two tablespoons of butter (about 30 ml);
– Three medium big leeks, chopped (use only the light-green and white parts);
– Three medium big potatoes, peeled and cut to dices;
– One medium big chopped onion;
– Three cups full of chicken stock or vegetables with reduced sodium;
– One and a half cups full of table cream with 18% fat content or whipping cream with 10% fat content;
For the garnish you will need:
– A tablespoon of chives, finely chopped (about 15 ml);
How to do it:
Get a large pot and melt inside the butter over medium heat. SautÃ© onion, potatoes, leeks and some pepper and salt (up to your taste) for about a minute. After that reduce a bit the heat and continue cooking for a period of 10 minutes as you stir often. Stop when the leeks get really soft.
Once the leeks are done, add the chicken stock and stir it. Increase the heat and boil the mixture. Once it boils greatly, reduce the heat, cover the mixture and let it simmer for a period of 20 minutes. When the potatoes get tender, remove from the heat and let it to cool for about 10 minutes.
Once the mixture is cool, transfer to your food processor or blender and puree it until it gets really smooth. Transfer the mixture to a bowl and put in the cream. Stir it in carefully and cover. Put the covered mixture in the refrigerator for 4 hours at least (in case your refrigerator chills slowly you can chill it for up to a day). Use pepper and salt for a seasoning up to your taste. Before serving, sprinkle it with the chives. In order to get the best texture possible for this soup, use oblong or yellow-fleshed starchy potatoes for baking. Waxy and round potatoes may result in gluey texture. Also, make sure that you wash the leeks really well. Before you chop them, scrub between their layers and remove any grit and sand. Make this classic soup and you will surely be amazed of how great it is. Itâ€™s guaranteed that you will enjoy its great taste.