Leek and Potato Velouté Recipe

Ingredients:

• 2 leeks, white and light green parts only, chopped
• 4 cups of peeled and diced potatoes
• 4 cups of vegetable broth
• 1 cup of heavy cream
• 2 garlic cloves, chopped
• 2 bay leaves
• 2 tablespoons of unsalted butter
• Salt and pepper to taste

Instructions:

1. In a large pot, melt the butter over medium heat and add the leeks and garlic. Sauté for 3-4 minutes until the leeks are softened.
2. Add the diced potatoes, vegetable broth, and bay leaves to the pot and bring to a simmer.
3. Cover the pot and let it cook for 15-20 minutes until the potatoes are tender.
4. Remove the bay leaves and use an immersion blender to puree the soup until it is smooth and creamy.
5. Add the heavy cream to the soup and stir until it is well blended.
6. Season with salt and pepper to taste, and serve immediately while it is warm.

Verdict and Serving Suggestions:

This Leek and Potato Velouté recipe is a delicious and comforting soup that is perfect for any occasion, especially during the cold winter months. The combination of leeks, potatoes, and cream creates a velvety texture that is hard to resist. It can be served as a starter or as a main course with bread or croutons on top. To make it more interesting, you can add some chopped bacon, grated cheese, or fresh herbs like thyme or chives on top.