To clean leeks, trim the roots leaving the root ends intact. Cut the leeks lengthwise in half and fan open the layers. Swish the leeks in a large bowl of cool water to release any grit. Lift out the leeks and slice or chop as directed.
Ingredients
or600 grams of potato, peeled, raw
or500 grams of leeks (bulb and lower-leaf portion), raw ( about 4 medium leeks )
or1 cup, chopped of onions, raw (160 g)
or5 cups of soup, chicken broth, low sodium, canned (1200 g)or2 cube of soup, chicken broth or bouillon, dry (8 g) désolve in 5 cups of hot water
or1/2 tsp of salt, table (3 g)
or1/4 tsp, ground of spices, pepper, black (1 g)
or1 tbsp of chives, freeze-dried (0 g)
Preparation
1.
Combine potatoes, leeks, onion, broth, salt, and pepper in large pot or Dutch oven and bring to boil. Reduce heat and simmer, covered, until vegetables are tender, about 25 minutes. Remove pot from heat and let cool 10 minutes.
2.
Pour soup into blender, in batches if needed, and blend until smooth. Return soup to pot and cook over low heat until heated through, about 2 minutes. Taste and season with salt and pepper, if needed. 3.
Per serving: 1 1/3 cups4.
Sprinkle with chives when serving,
