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extra-virgin olive oil leeks baking potatoes water kosher salt ground black pepper whipping cream fresh chives
Viewed: 4 - Published at: 2 years agoIngredients
- 1 tbsp extra-virgin olive oil
- 1 lb leeks, trimmed, sliced and well washed
- 1 lb baking potatoes, peeled and cut into chunks
- 4 cups water
- 1 tsp kosher salt
- 1/8 tsp freshly ground black pepper
- 1/4 cup whipping cream
- chopped fresh chives
Method
- Heat olive oil in a medium saucepan. Add leeks. Cook gently 5 to 10 minutes until wilted and tender. Add potatoes, water, salt and pepper. Bring to a boil. Cover and simmer 20 to 30 minutes until potatoes are very tender.
- With an immersion blender puree until very smooth.
- Chill a few hours or overnight until very cold.
- Add cream and adjust seasoning with salt and pepper.
- Sprinkle with chives.
