Potato sigh – Kitchen Struck

Prepare leeks: Cut the root ends of the leeks and divide each chest lengthwise. Cut the white and light green rooms 1/4 inch thick. Place the leeks trenched in a bowl of cold water and pass the leeks, separate the layers and let all sand / dirt fall to the bottom. Remove the leeks (leaving the grain down) and fall into a colony to shake them. It is good if they are still damp.

Prepare the potatoes: Peel the potatoes and place potato peels in a bowl of cold water, so that they do not discuss while you do the soup. Slice the potatoes 1/4 inch thick.

Make the soup: Heat a medium-sized soup pot over medium-high heat and add butter. Once melted, add drained leeks, garlic, 1 teaspoon of kosher salt and numerous black pepper shredders. Cook the leeks, stirring from time to time, until it is softened but not golden, about 7 to 10 minutes.

Add the broth, the sliced ​​potatoes and bay leaves and simmer. Cover the pot and simmer over medium-low heat until the potatoes are tender, about 15 minutes. You should easily be able to break the potatoes with a spoon.

Make the crisp skins: While the soup simmers, drain the potatoes and dry them. Line a baking sheet with parchment paper. Place the peels on the parchment and sprinkle with olive oil, then sprinkle with salt. Mix to coat evenly, then spread them in a single layer. Cook the peels for 10 to 15 minutes, until they are dry and crisp. Save yourself to the 10-minute brand and add more time only if necessary. Once clean, remove from the oven and set aside.

Finish the soup: Once the potatoes are tender, remove and throw the bay sheet and use an immersion mixer or transfer the soup to a right mixer and mix with the desired consistency. My family does not like pure soups (they are mistaken, but …) so I only mix mine. Taste and add more seasoning if necessary; I usually need at least another teaspoon of salt and much more pepper.

Serve: Soup to be launched in bowls. Press the lemon juice on each, then the spoon generously with sure cream, swirling in it. Shower each chives and sprinkle the top with crisp skins, serving the rest on the side. Eat right away.

Do in advance: I keep the separate fillings when I store the remaining soup. It remains in the refrigerator up to 5 days.

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