🧂 食材
- 4 tbsp Butter
- 3 large Leeks(white and light green parts only, washed thoroughly and sliced)
- 1 medium Onion(chopped)
- 2 pounds Russet potatoes(peeled and diced)
- 3.5 cups Chicken stock
- 1.25 cups Milk(whole or 2%)
- 0.75 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- Fresh chives(chopped, for garnish (optional))
- Sour cream(for garnish (optional))
👨🍳 步骤
- 1
Melt the butter in a large soup pot or Dutch oven over medium heat. Add the sliced leeks and chopped onion. Sauté until softened and translucent, about 5-7 minutes. Be careful not to brown the leeks.
- 2
Add the diced potatoes, chicken stock, and milk to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for about 20-25 minutes, or until the potatoes are very tender.
- 3
Remove the pot from the heat. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a standing blender and process until smooth. For a chunkier texture, you can use a potato masher.
- 4
Stir in the salt and pepper. Taste and adjust seasoning as needed.
- 5
Serve the soup hot, garnished with chopped chives and a dollop of sour cream, if desired.
💡 专业技巧: For an even creamier texture, use a higher fat milk or add a splash of heavy cream.
💡 专业技巧
- ✓Thoroughly wash leeks to remove any grit.
- ✓Russet potatoes are recommended for their starchiness, which contributes to a creamy texture.
- ✓If you don't have an immersion blender, a regular blender works, but be careful with hot liquids.
- ✓This soup can be made ahead and reheated gently.
✨ 创意变奏
为您的创意版本提供灵感
- Add a bay leaf during simmering for extra depth of flavor.
- For a vegetarian version, use vegetable stock instead of chicken stock.
- Add a handful of frozen peas in the last few minutes of cooking for a touch of sweetness and color.