Creamy Leek and Potato Soup, French Style

What you need

• 3 (about 600 g) large leeks, white and pale green parts only
• 500 g (1 lb) potatoes, peeled, cut into 2 cm pieces
• 30 g (2 tbsp) butter
• 1 l (4 cups) chicken stock
• 150 ml (2/3 cup) whole milk
• salt, to taste
• black pepper, freshly ground, to taste
• 2 tbsp chives, finely snipped, for serving

Method

Restated from the original video

1. 1

   Halve the leeks lengthwise, rinse well between the layers under running water, then slice them 1 cm thick.

2. 2

   Melt the butter in a large pot over medium-low heat. Add the leeks and a pinch of salt and cook, stirring often, until soft but not browned, 8-10 min.

3. 3

   Add the potatoes and stock and bring to a boil. Reduce to a simmer, partly cover and cook until the potatoes break apart when pressed, 20-25 min.

4. 4

   Blend with an immersion blender until smooth, or mash with a fork for a rustic texture.

5. 5

   Stir in the milk and warm the soup gently without letting it boil. Season with salt and pepper.

6. 6

   Ladle into bowls and scatter with chives.

Imported from pinchandswirl.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.