A French classic and King’s comfort food – Potato Leek Soup

Ingredients:

Leeks – 400g

Potato – 2 (Medium size)

Garlic – (2-3 cloves)

Vegetable/Chicken stock – 1 Liter or 1 stock cube

Butter – 50gm 

Milk – 2 cup

Sour cream – 1-2 tsb for garnish 

Salt and Pepper – to taste

Preparation:

1. Most often you get pre-clean leeks from stores. If not, remove roots and start by cutting them in half lengthwise. Pull the layers apart to see if there is any dirt stuck inside and wash in cold water. 
2. I use baked garlic in soups. For baked garlic, cut the whole garlic in half, drizzle some olive oil and bake it in the oven for 30 mins on 140 degrees. This process reduces powerful pungent flavor and cloves easily slip out of garlic peel. This is one extra step I do that is completely optional. 
3. Peel and chop potatoes 

Directions:

1. Start by melting butter in a pot – Add leeks and let it cook on medium heat until it turns mushy. 
2. Add garlic
3. Keep stirring – you don’t want to burn anything. 
4. Once garlic is slightly cooked, add potatoes and stock. 
5. Let the potatoes cook completely and evaporate half of the soup’s liquids. 
6. Turn off heat. Use regular or stick blender to cream it into a rich and smooth Puree.
7. Add milk and simmer on low heat. Potatoes will slightly thicken the soup. 
8. Season with salt and pepper. (If you use a stock cube, you probably don’t need too much salt and pepper)  
9. Serve with some cream or sour cream. I recommend sour cream.