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Ingredients
| leeks: 1 whole leek |
| onions: 1 (small) |
| Yukon gold potatoes: 2 whole potatoes |
| salted butter: 1 Tbl |
| water: 3 cups |
| salt: 1 tsp |
| black pepper: 1 dash |
| heavy whipping cream (fluid): 1 Tbl |
Leek and Potato Soup for One
User rating:
This soup is fantastic, no matter the season, as it is delicious served both hot and cold. Personally, I love this filling and hearty soup served hot with a couple thick slices of crusty sourdough bread.
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Prep Time
10 min -
Cook Time
75 min -
Servings
1 serving(s)
Tags
- Trim the leek(s), discarding the tough green tops, and cut them into 1-inch chunks. Rinse them thoroughly, and drain. Peel and chop the onion and potatoes.
- Melt the butter in a medium heavy pot, and sauté the onion for a few minutes, then add the leeks and potatoes, and sweat them over low heat another few minutes, stirring frequently.
- Pour in the water, add a pinch of salt, and bring to a boil. Cook at a lively simmer, with cover askew, for 1 hour, until the potatoes are velvety soft. Mash roughly with a potato masher or a slotted spoon, and season to taste with salt and pepper.
- Swirl the cream on top and serve.