Creamy delicious potato leek soup… It was unavoidable. I had leek, 2 cups of leftover potatoes and some good quality homemade stock. It was all calling me to make soup. True, it would have taken longer if I had to cook the potatoes. But as it happened soup was ready in record time.
The simplest way to puree hot soup is with an immersion blender. However, a free stand blender works even better. I have a powerful Osterizer Blender and it gives me a creamier, smoother texture than any immersion blender I ever used. The only thing you have to keep in mind is that pressure can blow the lid right off as hot food explodes out the top of the blender jar. The safe method of pureeing hot foods in a stand alone blender is fully explained following the recipe.
POTATO LEEK SOUP
2 Tbsp olive oil
2 cups thinly sliced leek
2 cups cooked potatoes
2 cups meat stock
2 tbsp flour
1/2 cup whole milk
• Heat the oil in a wide bottomed pot or a deep skillet
• Add the chopped leeks and sauté on medium heat for 2 minutes.
• Remove a couple of tablespoons of leeks to a small bowl and set aside for garnish.
• Add the cooked potatoes to the leeks and mash the potatoes down a little.
• Add the stock and bring it to a slow simmer.
• Place the flour in a small bowl and gradually whisk in the milk.
• Add the milk and bring it back to a simmer.
• Cook for 2 minutes on medium low heat, stirring until the soup thickens and the flour cooks.
• Puree with an immersion blender or follow my instruction and puree in a stand blender.
• Yields 2-3 servings.
