Sous Vide Potato-Leek Soup

(44)

Emily Farris and Jeff Akin

Kansas City, Missouri

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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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.
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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

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 185°F (85°C).

  • 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.

    • Finishing Steps

    • 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.

    • Step 1

      Season to taste with salt and pepper and serve.

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185 F / 85 C Recipe Temp
Recipe Time
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