Peruvian Potato Leek Soup
Servings: 4 people
Ingredients
- 2 tablespoons butter
- 3 large leeks cleaned and chopped. Use only the white part and a little of the pale green section.
- 1 small onion chopped
- 3 cups homemade chicken stock substitute a good quality low-salt commercial chicken stock if needed
- 1 cup water
- 2 pounds Peruvian purple potatoes peeled and roughly chopped (Yukon Gold & Russets work well too)
- 1 teaspoon fresh thyme finely chopped
- 2 tablespoons fresh basil finely chopped
- hot chili sauce to taste (optional)
- salt & pepper to taste
- 2 tablespoons fresh chives cut into small pieces for garnish (optional)
Instructions
- Heat your favorite soup pot over medium-heat, add butter and once it is melted and hot, add the leeks and onion. Saute until the leeks soften and the onions become translucent, 5 - 6 minutes. You don't want either the leeks or the onion to brown.
- Add the chicken stock and water to the pan and then the potatoes. Cook until the potatoes are fork tender, about 30 minutes.
- To puree, you can add the soup mixture to a blender or bring a hand blender to the soup mixture. Either way, the soup is hot so be careful. I have read it is a good idea to let the hot liquids cool for 5 minutes before blending.How much you puree the soup is up to you. Some people like it perfectly smooth while others like to leave some chunks of potato in it. It's really up to you and how you like the texture. Me, I like my potato leek soup smooth.
- Add the fresh thyme and basil, a few dashes of hot chili sauce, to taste and a little salt and pepper.
- Taste and adjust seasoning with salt and pepper or even a little more hot sauce.
- Serve in soup bowls with a sprinkle of chopped chives if using.