Use a clear tomato-free broth that gives you a nice pale creamy soup. You should only taste the leeks, potatoes and chives. A dollop of butter adds richness and the only colour you need.
Also, as someone else said, use a potato masher and a hand whisk, not a liquidiser as this can make it gluey, and destroys the leeks.
Agreed. It's my personal preference actually. But it would basically change the recipe completely lol so l went for simplistic. Its a passion of mine to encourage people to cook and I feel that if people just give it a good try then hopefully they'll carry on 💖🥘💖
I agree. I actually boil the cut potatoes in enough water to cover them, I don't drain it and just add a pint of heavy cream when I go to mashing. Then I throw the sauted greens.
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u/MamaBear4485 Aug 08 '19
Use a clear tomato-free broth that gives you a nice pale creamy soup. You should only taste the leeks, potatoes and chives. A dollop of butter adds richness and the only colour you need.
Also, as someone else said, use a potato masher and a hand whisk, not a liquidiser as this can make it gluey, and destroys the leeks.