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Dinner · Home cooking · Project
Potato Leek Soup
A bowl worth sitting down for, from the public-domain kitchen — kept the way its author wrote it.
- 25 min hands-on
- 95 min total
- Serves 2
- about $4–7 a serving
- Chicken or turkey
- large pot
- blender
Open it in the app → Scaled list, tap-off ingredients, and cook mode with timers. The iPhone app is coming soon; the web mockup runs it now.
Ingredients serves 2
- 3 tablespoonsunsalted butter
- 2 largeleeks
- 1quart chicken or veggie stockcheck the label: may contain gluten, soy
- 11 ouncespeeled and sliced waxy potatoes
- 1bay leaf
- ¾ cupheavy cream
- white pepper
- (optional) ½ teaspoon ground nutmeg
- (optional) ½ tablespoon dill weed
Method one step at a time, with timers in the app
- Chop the white to light-green part of the leek into moderately sized pieces and discard the dark-green ends.
- Melt the butter in a pot on medium-low heat, add chopped leeks and potatoes. Stir until leeks are sweat.
- Add stock, bay leaf, pepper and optional ingredients now. Raise heat to medium-high, simmer until potatoes are tender.
- After removing the pot from the heat, remove the bay leaf and immersion blend pot until you reach a desired consistency.
- Stir in heavy cream and salt to taste.
Allergens, with the fine print read
- ⚠Contains dairy, eggs.
- ?Check the label: quart chicken or veggie stock may contain gluten, soy, depending on the brand.
- !These tags haven't had their final human sign-off yet. Always read the label.
Original recipe by cactar, published in the public domain by Public Domain Recipes (Unlicense). Shown as written; not yet tested in the Socrabites kitchen.