The Best Leek And Potato Soup

This easy recipe for leek and potato soup will quickly become your new favorite.
Mostly thanks to the special ingredient of a microplaned cured egg yolk.

Servings: 4 people

Author:

Prep Time
5 minutes

Cook Time
20 minutes

Total Time
25 minutes

Course:

Soup

Cuisine:

American European

Keywords:

Vegetarian comfort food Soups Leek And Potato Soup Winter Meals

🧂 Ingredients

500 grams Potato

peeled and diced
1 large Shallot

I'm talking one of the palm sized ones, not just a large baby shallot
2 large Leeks

thinly slice the white part
70 grams Butter
1 cup Heavy Cream
1 cup Milk
Salt

to taste
Black Pepper

freshly cracked, to taste
1 Egg Yolk

cured (homemade)

Instructions

1 In a pan on medium heat add the butter and let melt. Swirl the pan to prevent
burning.
2 When all the butter is melted on medium heat add in 500 grams of cubed and
peeled potatoes, 1 large thinly sliced shallot, and 2 thinly sliced leeks
(discard the leaves and just slice the white part). Add salt and give a stir to
slightly fry the vegetables.
3 Make a cartouche from some parchment paper (white disk) and place atop the pan.
Turn the heat down low and let the veggies simmer and steam under the cartouche
for 10 minutes.
4 Tip the contents into a blender and blend until smooth. Don't let it run for too
long or you will make everything gummy.
5 Pour back into pan to keep warm and taste for seasonings. Add some black pepper
and more salt if needed.
6 Scoop the soup into bowls and microplane over some cured egg yolk. Garnish with
some chopped spring onions.