French Leek And Potato Soup

4 tablespoons butter

4-5 leeks, the white and tender green roughly diced

1 tablespoon kosher salt, plus grinds of black pepper

6 cups water

1 ½ tablespoons cornstarch mixed with ¼ cup cold water

2 medium 'boiling' potatoes (such as 'Yukon Gold,' peeled and roughly chopped)

1 cup heavy cream (or milk)

1 bunch parsley, coarsely minced

Melt the butter in a 5-quart pot over low heat. The butter shouldn't color at all.
Add the diced leeks; stir in the salt and pepper.
Cover the pot, and let the leeks sweat until perfectly tender -- about 10 minutes.
Add the water, and bring to a boil over high heat.
Add the cornstarch mixture, and stir until the the water thickens -- about 30 seconds.
Add the potatoes, partially cover the pot, and let simmer until tender — 20-30 minutes.
Puree the soup with an immersion blender.
Then stir in the parsley and the cream.
Serve hot, warm, or cold, garnished with extra parsley and, if desired, small croutons.

Course🍤Appetizer

Diets🥕Vegetarian...

Category🍲Soup

Cuisine🇫🇷French

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 40m