Chef’s Tip: You can add spinach at the end to give another texture.
Heat the butter in a large sauce pot over moderately low heat.
Add the onions and leeks. Sweat them without letting them brown.
Add the potatoes to the sauce pot and stir add garlic.
Add the stock, season, and bring to a boil.
Simmer until the vegetables are very tender.
Purée the soup with a blender or food processor or use an immersion blender. Pour into a clean sauce pot and bring to a boil. If the soup is too thick, thin with a little stock. Check the seasoning.
Executive Chef Ste. Anne’s Spa
Recipe and Image courtesy: Ste. Anne's Spa
Ingredients
Directions
Heat the butter in a large sauce pot over moderately low heat.
Add the onions and leeks. Sweat them without letting them brown.
Add the potatoes to the sauce pot and stir add garlic.
Add the stock, season, and bring to a boil.
Simmer until the vegetables are very tender.
Purée the soup with a blender or food processor or use an immersion blender. Pour into a clean sauce pot and bring to a boil. If the soup is too thick, thin with a little stock. Check the seasoning.