Gluten-Free Irish Potato and Leek Soup

Instructions

1. 1Prepare the 2 medium leeks by washing them thoroughly to remove any dirt, then slice them thinly. Prepare the about 680 g potatoes by peeling them and cutting them into 2.54 cm cubes.
2. 2Melt the 2 tablespoons of butter in a large heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the sliced leeks and cook, stirring occasionally, until they are softened and translucent, about 5 minutes. Do not let them brown.
3. 3Add the cubed about 680 g potatoes and the 6 cups of chicken broth to the pot with the leeks. Increase the heat to bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the potatoes are easily pierced with a fork.
4. 4Carefully use an immersion blender to blend the soup directly in the pot until it is smooth and creamy. Alternatively, you can transfer the soup in batches to a regular blender, blend until smooth, and return it to the pot. Be cautious when blending hot liquids.
5. 5Stir in the 0.5 cup of heavy cream, the 0.5 teaspoon of salt, and the 0.25 teaspoon of white pepper. Gently heat the soup through over low heat for about 5 minutes, stirring occasionally, until it is warmed to your liking. Do not allow the soup to boil after adding the cream.
6. 6Ladle the hot soup into bowls. Garnish each serving with the 2 tablespoons of fresh parsley before serving immediately.