Potato Leek Soup
User Reviews
5.0
9 reviews
Excellent
Potato Leek Soup
Report
It's a smooth and creamy pureed soup made with a handful of basic ingredients, but the two main highlights of the soup are the fresh leeks and russet potatoes. It's a perfectly sip-able, deliciously tasty, and completely cozy and comforting soup!
Share:
Ingredients
- 2 lbs leeks (about 3 large)
- 2 Tbsp butter
- salt and freshly ground black pepper
- 1.5 tsp minced garlic (1 large clove)
- 2/3 cup dry white wine, such as Sauvignon Blanc
- 6 cups low-sodium chicken broth
- 1 3/4 lbs. russet potatoes, peeled and chopped into chunks about 1-inch thick
- 1 large thyme sprig
- 2 bay leaves (fresh or dried)
- 1/3 cup sour cream or creme fraiche
- 1/3 cup heavy cream
Optional toppings/sides
- 2 Tbsp minced chives
- extra virgin olive oil
- Toasted baguette slices
Instructions
- Cut the leeks between the white and light green portion and the dark green portion. Slice in half through the length of every portion (creating 6 portions).
- Rinse to remove dirt and debris, shake away excess water. Layer together the darker green portions into 2 snug portions then wrap and tie with kitchen twine (can refer to photos).
- Cut remaining white and light green portion into 1/4-inch slices (you should have about 6 cups).
- Melt butter in a large pot over medium-low heat. Add chopped leeks, season lightly with salt and saute until starting to soften, about 6 to 8 minutes. Add garlic and saute 2 more minutes.
- Pour in white wine and chicken broth, add tied greens (upper leaves) of the leeks, russet potatoes, thyme, bay leaves and season with salt to taste. Press down with a wooden spoon to submerge potatoes and leeks as much as possible.
- Bring to a simmer over medium-high heat. Cover then reduce heat to medium-low and simmer until potatoes are very tender, about 17 to 20 minutes.
- Remove soup from heat. Remove leek greens (leaves) using tongs then press agains side of pan with a wooden spoon to extract juices, discard. Remove thyme sprig and bay leaves, discard.
- Process with an immersion blender until smooth (be mindful not to scratch pot).
- Add sour cream and heavy cream and whisk until smooth. Can rewarm over low heat if needed (don't simmer or the sour cream can curdle).
- Garnish servings with chives, olive oil if desired, and a little black pepper.
Notes
- Olive oil and baguette not included in nutrition estimate.
- For the toasted baguette slices I like to brush lightly with olive oil then rub with a halved garlic clove. From there toast in a countertop toaster oven or on a baking sheet set underneath the broiler of an oven.
- Recipe makes about 8 cups.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
Other Recipes
You'll Also Love
