Potato Leek Soup Shooters
Ingredients
- 3 tablespoons butter
- 3 leeks white and light green parts only, sliced and rinsed well
- 1 small onion chopped
- 3 cups peeled and cubed russet potato
- 4 cups chicken or vegetable broth
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh chives finely chopped, for garnish
- A handful of leek thinly sliced and fried crisp, for garnish, optional
Instructions
- Melt the butter in a large pot over medium heat and add the leeks and onion, cooking for 6 to 8 minutes, stirring often, until soft but not browned.
- Add the potato and broth, bring to a boil, then reduce to a simmer and cook for 18 to 20 minutes, until the potato falls apart when pressed with a fork.
- Blend the soup with an immersion blender, or in batches in a stand blender, until completely smooth.
- Stir in the cream and season with the salt and pepper, then warm through over low heat without letting it boil.
- Pour the soup into small glasses, filling each about three quarters full.
- Top each with a pinch of chopped chives and a few crisp fried leek strands if using, and serve warm.
Good to Know
Make the soup base up to 2 days ahead and keep it covered in the fridge; reheat gently over low heat and pour into glasses right before guests arrive.