Set out a scale and the equipment for Potato and leek soup. Heat to a quiet simmer, about 195°F / 90°C and give it 5 minutes so the surface is actually hot. Weigh leek, potato, low-sodium chicken broth, whole milk, fresh thyme, unsalted butter, kosher salt. Potato and leek soup is cooked in Home as its own plate, not as a copy of a restaurant menu. Sweat the leeks in butter, add potato and broth, and finish with milk once the potato has collapsed. Amounts are for 4 from foods this library can count.
