Leonardo da Vinci said “simplicity is the ultimate sophistication.” That makes this gorgeous, simple soup fabulously sophisticated.
Ready
- 4 big leeks, washed well and sliced (don’t use the tough green ends)
- 1½ lbs of potatoes, peeled and cut into small chunks
- 1 quart or so of chicken broth or water
- Milk (optional)
- 1 cup of double cream (whipping cream)
- 2 oz Butter
- Salt and pepper
Set
- A big soup pot
- Blender
- Whisk
Go
- Heat the pot and melt the butter.
- Add the leeks and sweat for around 15 minutes.
- Keep the heat low, stir occasionally and don’t let them burn.
- Add the potatoes and the chicken broth. You can use part broth, part water and, if you want it extra creamy, some milk too.
- Let the soup simmer for around 45 minutes.
- Season with salt and pepper.
- Blend with a hand blender (off the heat).
- Over a low heat, whisk in the cream.
- Serve hot or cold.
What you should know
I like serving my soup with a few drops of olive oil and a dollop of soured cream.
If you want to be extra fancy (and, perhaps, less sophisticated) chopped chives or chopped parsley look pretty.
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