Ingredients
SERVINGS: 6—8 Serving(s)
- 2 tablespoons butter
- 2 garlic cloves, minced
- 3 leeks, thinly sliced (about 2 cups)
- 2 pounds potatoes, diced
- 6 cups chicken stock
- ¾ cup heavy cream
- 1 tablespoon salt
- 1 teaspoon black pepper
- Garnish
- chives, finely chopped
- cream
Croutons
- 2 thick pieces of baguette, cut into ½-inch pieces
- 2 tablespoons butter
- Salt to taste
Preparation
Melt butter in a large pot over medium heat. Add garlic and leeks and sauté for 7 minutes, or until soft and sweet.
Add potatoes and broth. Turn heat up and bring to a simmer. Cover with lid and lower heat.
Simmer for 25 minutes, or until potato is very soft. Turn stove off and purée with a stick blender until smooth. Do not over-purée.
Add salt and pepper, then stir in cream.
To serve, drizzle with cream and sprinkle with chives and croutons.
For the Croutons
Preheat oven to 350°F.
Drizzle bread with melted butter. Bake for 5 minuses, or until golden and crunchy.
Sprinkle with a pinch of salt.
About this recipe
Paired with Figuiere 2019 Premiere Rosé, Provence, France
