Cherry & Dennis Recipes
Potato and Leek Soup
薯仔大蔥濃湯
Recipe overview
Potato and leek soften in butter and vegetable stock before blending into a mild smooth family soup.
01
Ingredients
Main ingredients
- 700 g medium potatoes
- 350 g leek
- 1 piece onion
- 2 clove garlic
Stock
- 1000 ml vegetable stock
Sauce
- 250 ml milk
Seasoning
- 30 g unsalted butter
- 1 tsp salt
- 1/2 tsp Black pepper
02
Tools
- knife
- cutting board
- vegetable peeler
- colander
- stockpot
- wooden spoon
- measuring cup
- immersion blender
- ladle
- serving bowl
03
Steps
Step 1
Wash and slice the leek
Split the leek, rinse between layers and slice 1 cm thick.
Step 2
Cut potato and onion
Peel and cube potato 2 cm, dice onion and mince garlic.
Step 3
Melt the butter
Melt all the butter in a stockpot over medium-low without browning.
Step 4
Soften leek and onion
Add leek and onion and cook 6 minutes until soft but not browned.
Step 5
Add the garlic
Add garlic and stir for 30 seconds until fragrant.
Step 6
Add potato and stock
Add potato, vegetable stock, salt and pepper and bring to the boil.
Step 7
Simmer until tender
Cover and simmer gently for 18 minutes until potato is fork-tender.
Step 8
Check the potato
Uncover and press one potato cube with a fork; it should collapse easily.
Step 9
Blend the soup
Remove from heat, fully submerge the immersion blender and blend until smooth.
Step 10
Add the milk
Stir the milk into the smooth soup in two additions.
Step 11
Rewarm gently
Rewarm over low heat for 3 minutes without boiling, then turn off heat.
Step 12
Ladle and serve
Ladle into four white bowls and serve hot.
Common mistakes
- A blender splashes if started above hot soup; turn off heat and submerge it fully first.
Tips
Soften leek without browning to keep the soup pale and delicate.
