Potato and Leek Soup
This quick fix potato and leek soup made with instant potato powder and chicken stock can be served hot or cold as vichyssoise, with or without heavy cream, and finished with chopped chives.
Serves 2 to 4
Ingredients
- 1 quart chicken stock
- 1 large leek (about 8 ounces)
- 1 to 1 ½ cups instant potatoes
- Fine sea salt
- Freshly ground black pepper
- Tabasco
- 1/3 cup heavy cream, optional
- Chopped chives
Method
- Bring the stock to a boil on a large saucepan.
- To clean the leek, trim the root and discard. Remove the outer dark green layers of the leaves, then cut away any dark green or damaged inner layers. (These dark green leaves can be washed well and saved for stock.) Cut the leek into quarters lengthwise, stopping short of the root end, and so keeping the leek intact. Rinse well under cold water to remove any dirt and grit. Cut crosswise into small pieces. Add to the stock and return to a boil for about 3 minutes. Whisk in 1 cup of the instant potatoes. If you would like it thicker, add the remaining ½ cup instant potato. Season to taste with salt and pepper and the Tabasco. Stir in the heavy cream, if using.
- Divide among bowls, sprinkle with the chives and serve.
Notes
I make all kinds of soups at home, and my favorite is potato and leek. This recipe is a quick fix version using instant potato powder. It can be served as is or with the addition of onion, chunky or pureed until smooth. Serve it hot or cold as vichyssoise.
If you don’t have chicken stock, substitute water with 1 ½ to 2 tablespoons of chicken base.
