Perfectly Pureed Potato Soup

1. 1

   Peel the potatoes and puree them briefly, in batches, in a food processor or blender, making sure that they aren't liquefied. Add to a heavy-bottomed pot.

2. 2

   Trim the leeks, cutting off the rough green parts of the stalks. Immerse the trimmed leeks in cold filtered water, add the kosher or sea salt, and let stand for a half hour. Rinse with cold filtered water, removing any impurities. Separate the leaves, chop into 2-inch length rectangles, and add to the pot.

3. 3

   Peel the parsnip, parsley root, and carrots. Continuing to use the peeler, shave the parsnip, parsley root, and carrots, depositing the shavings into the pot.

4. 4

   Fill the pot with cold filtered water, to the level just barely covering the ingredients. Bring the pot to a boil, then cover, and lower the heat to a very low flame. Simmer the soup for 2 hours. Turn off the heat and it's ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.