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
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.
Notes
If using regular blender, blend in batches filling only halfway.