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1
Clean the leek by slicing it halfway lengthwise without cutting all the way through, then open the leaves and rinse under running water to remove dirt trapped between the layers.
2
Remove the bottom of the leek and slice it. Use the white and lighter green parts, avoiding the toughest outer layers.
3
Melt butter in a hot pot and add all the sliced leek, then fry briefly.
4
Sprinkle flour over the leek and stir to combine.
5
Add the vegetable broth and stir. Let the soup boil for about 10 minutes, stirring occasionally to prevent sticking.
6
While the soup is cooking, prepare the potatoes by peeling and cutting them into small cubes so they cook through quickly.
7
Add the potato cubes to the boiling soup. Add more liquid if needed and continue boiling for about 15 minutes until the potatoes are fully cooked through, stirring occasionally.
8
Use an immersion blender to blend the entire soup until smooth.
9
Stir in the cream and mix well.
10
Taste the soup and season with salt and a small amount of pepper to enhance the leek flavour without overpowering it.
PrimedTableBETA
