Leek and Potato Soup

This easy and satisfying soup will be place along in regarding the time it takes to open a can and is created as a swish cream soup or left chunky. totally different potatoes produce different effects. If you need items of potato with texture in the soup, use white or red waxy potatoes and dice them. If you are pureeing the soup and desire a swish texture, use Yukon Gold potatoes.

MAKES one QUART OR four FIRST-COURSE SERVINGS

1 giant Yukon Gold potato or white or red waxy potato, unclothed three leeks, clean and thinly sliced
1 quart milk, water, or broth
½ cup cream or four tablespoons butter Salt
Pepper
If you're creating a pureed soup, thinly slice the Yukon Gold potato lengthwise. If you're creating a chunky soup, cut the waxy potato into ⅓-inch dice. In a pot, mix the potatoes, leeks, and milk and bring to a delicate simmer. Simmer for regarding twenty five minutes, or till the potatoes and leeks are completely soft.
If you're serving a chunky soup, add the cream, arouse a simmer, and season with salt and pepper. Or, if victimization butter, cut the butter into pats and place a pat on every serving. If you're serving a swish soup, puree it with a mixer (see precautions) then strain it into a clean pot. Add the cream, arouse a simmer, and season with salt and pepper. Or, if using butter, cut the butter into pats and place a pat on every serving.

Soup Croutons

Tiny croutons during a bowl of soup ﬂoat on the prime, look enticing, and supply a fragile, buttery crunch. they have to be sauteed in butter and not simply cooked, or they're going to get soggy within the soup. For four servings of soup, cut two skinny slices dense-crumb breadstuff into tiny cubes, and cook them gently in two tablespoons of butter, ideally clariﬁed, or olive oil till golden brown and tender.