Sous Vide Potato-Leek Soup
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
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Ingredients for 4
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
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Step 1
Set the Anova Sous Vide Precision Cooker to 185°F (85°C).
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Step 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.
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Finishing Steps
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Step 0
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.
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Step 1
Season to taste with salt and pepper and serve.