Soop-e Tareh Farangi (سوپ تره فرنگی) — Persian Creamy Leek & Potato Soup

• 450 gLeeks (white and light green parts only), cleaned and thinly sliced (Rinse well to remove grit; about 3 large leeks)
• 45 gUnsalted butter (3 tablespoons)
• 6 gGarlic, finely grated (About 2 cloves; optional but common in modern home cooking)
• 350 gPotatoes, peeled and diced (2 medium; cut into 2 cm cubes)
• 900 mlChicken stock or vegetable stock, low-sodium (Warm if possible)
• 7 gFine sea salt (About 1 1/4 teaspoons, plus more to taste)
• 1 gBlack pepper, freshly ground (About 1/2 teaspoon, plus more to taste)
• 120 mlHeavy cream (1/2 cup, room temperature)
• 20 gFresh parsley, finely chopped (About 1/2 cup loosely packed)
• 250 mlWater (Add only if needed to thin after blending)

Instructions

1. 1

   Clean the leeks thoroughly: split lengthwise, rinse between layers, then slice thinly. In a heavy pot over medium-low heat, melt the butter for 1 minute until foamy. Add leeks and cook 12–15 minutes, stirring often, until very soft and sweet but not browned; reduce heat if edges color.

2. 2

   Stir in the grated garlic and cook 30–45 seconds until fragrant. Add diced potatoes, salt, and black pepper; stir to coat in the buttery leek base for 1 minute. Pour in the stock, scrape the bottom, and bring to a gentle boil over medium heat, about 6–8 minutes.

3. 3

   Lower heat to maintain a steady simmer, partially cover, and cook 18–22 minutes until potatoes are completely tender and break easily when pressed. Turn off heat and rest 5 minutes to cool slightly. This short rest helps the soup blend smoother and reduces splashing when pureeing.

4. 4

   Blend until velvety smooth using an immersion blender in the pot, or a countertop blender in batches (do not fill more than halfway; vent steam). Return to low heat. If the soup is too thick, add up to 250 ml water, 2–3 tablespoons at a time, until it coats a spoon.

5. 5

   Lower the heat to the bare minimum. Stir in the room-temperature heavy cream and warm gently for 3–4 minutes; do not boil after adding cream to prevent splitting. Taste and adjust salt and pepper. Ladle into bowls and finish with chopped parsley; add extra pepper if desired.