Potato Leek Soup
This soup gets its creamy, rich texture from buttery golden potatoes, which are simmered with aromatics and then blended until smooth – leaving the delicate skins on the potatoes is key to a thicker, heartier result.
Ingredients
- 1.5 tbsp olive oil
- 1.5 tbsp unsalted butter
- ~4 cups thinly sliced leeks
- 3/4 tbsp minced garlic
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- ~6 cups chopped baby gold potatoes, unpeeled
- 3/4 tbsp white wine vinegar, optional
- 5 cups chicken or vegetable stock
- 1 fresh bay leaf or 2 dried
- 4 sprigs fresh thyme or 1/2 tsp dried
- 3/4 cup heavy cream
Sauté Leeks and Aromatics to Build a Sweet Base
Set a large pot over medium heat. Add the olive oil and butter. Once the butter has melted, add the sliced leeks, garlic, salt, and pepper. Cook, stirring occasionally, for ~10-12 minutes until the leeks are soft and golden.
Simmer the Potatoes Until Tender
Add the potatoes, vinegar (if using), chicken stock, bay leaves, and fresh thyme to the pot. Bring the mixture to a boil, then cover, reduce the heat to low, and let it simmer for ~15-18 minutes, or until the potatoes can be easily pierced with a fork.
Blend Until Smooth and Finish with Cream
Turn off the heat and let the soup cool for about 10 minutes. Remove and discard the thyme stems and bay leaves.
Use an immersion blender to blend the soup until it’s very smooth. Or, carefully transfer the soup in batches to a regular blender – never fill it more than halfway – and blend until smooth before returning it to the pot.
Stir in the heavy cream and warm through over low heat. Taste and adjust seasoning with more salt and pepper if needed.
Potato Leek Soup
Ingredients
- 1.5 tbsp olive oil
- 1.5 tbsp unsalted butter
- ~4 cups thinly sliced leeks
- 3/4 tbsp minced garlic
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- ~6 cups chopped baby gold potatoes unpeeled
- 3/4 tbsp white wine vinegar optional
- 5 cups chicken or vegetable stock
- 1 fresh bay leaf or 2 dried
- 4 sprigs fresh thyme or 1/2 tsp dried
- 3/4 cup heavy cream
Method
- Heat olive oil and butter in large pot over medium heat.
- Add leeks, garlic, salt, and pepper; cook 10-12 minutes until leeks are soft and golden.
- Add potatoes, vinegar, stock, bay leaf, and thyme; bring to boil.
- Cover, reduce heat, simmer 15-18 minutes until potatoes are fork-tender.
- Cool 10 minutes; remove bay leaf and thyme.
- Blend with immersion blender until smooth.
- Stir in cream and warm over low heat.
- Season to taste with salt and pepper.
