Sous Vide Potato-Leek Soup

Potatoes and leeks are a classic fall flavor combination, and when prepared together in the Anova Sous Vide Precision Cooker, they make a perfectly balanced soup. Including prep, this easy soup recipe takes less than two hours, so it’s a fantastic weeknight dinner.

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:15

Recipe Time: 01:30

Temperature : 185F / 85C

Ingredients

• 2 medium yukon gold potatoes, peeled and cut into ¼-inch slices
• 2 cups diced leeks, white part only
• 1 cup vegetable stock
• 4 tablespoons unsalted butter
• 2 cloves garlic, thinly sliced
• 1 bay leaf
• Kosher salt and freshly ground black pepper
• 1 cup heavy cream

Directions

1. Set the Anova Sous Vide Precision Cooker to 185°F (85°C).
2. Combine the potatoes, leeks, stock, butter, garlic, and bay leaf in a large zipper lock bag. Season with salt and pepper. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 1 1/2 hours.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Discard the bay leaf. Transfer entire contents of the bag to a blender and add the cream. Puree until smooth, about 1 minute. Add additional stock or cream to reach desired consistency.
2. Season to taste with salt and pepper and serve.