Sopa cremosa de batata e alho-poró com batatas Yukon Gold

Ingredientes

• 3 large leeks (white and light green parts only, approx. 300g)
• 4 tbsp (56g) unsalted butter
• 2 lbs (900g) Yukon Gold potatoes, peeled and diced
• 6 cups (1.4L) chicken or vegetable broth
• 2 cloves (6g) garlic, minced
• 1 tsp (5g) salt
• 1/2 tsp (2g) black pepper
• 1 bay leaf
• 1/2 cup (120ml) heavy cream
• 1 tbsp (15ml) fresh lemon juice
• 2 tbsp (8g) fresh chives, finely chopped

Modo de preparo

1. 1

   Slice the leeks thinly. Place the sliced rings into a colander and run cold water over them, swirling them with your hand to let the grit and sand sink to the bottom. Lift the leeks out carefully.

2. 2

   Melt the butter in a pot over medium-low heat. Add the cleaned leeks and a pinch of salt. Cook slowly for 8–10 minutes until translucent and soft, but not browned.

3. 3

   Stir in the minced garlic and cook for another 60 seconds until fragrant.

4. 4

   Add the diced potatoes, broth, salt, pepper, and the bay leaf. Increase heat to medium to bring to a gentle boil, then reduce to a simmer.

5. 5

   Cover and cook for 20–25 minutes, or until the potatoes are fork-tender.

6. 6

   Remove the bay leaf. Use an immersion blender directly in the pot to puree the soup until completely smooth.

7. 7

   Stir in the heavy cream and lemon juice over low heat. Taste and adjust seasoning before serving.

8. 8

   Garnish with finely chopped fresh chives.