Potato Leek Soup
User Reviews
5
Potato Leek Soup
Description
Potato Leek Soup starts by optionally making a broth from the dark green leek tops simmered with thyme, garlic, salt, and peppercorns. The soup uses the white and light green parts of the leeks, sautéed in butter until soft but not browned, to develop a gentle base flavor. Potatoes and garlic are added along with broth and thyme and simmered until soft. The thyme sprigs are removed before blending the soup to a smooth consistency. Milk or cream is stirred in for richness, and lemon juice is added optionally to enhance brightness.
This soup is smooth with a velvety texture and a mild, earthy leek flavor balanced by the starchiness of Yukon gold potatoes. It serves well as a warming starter or light meal, garnished with fresh chives.
Ingredients
For the soup
- 4 leek about 2½ pounds, white and light green parts only, large
- 3 tablespoons butter unsalted
- 1 teaspoon salt sea salt
- black pepper freshly ground
- 2 pounds potato chopped, Yukon gold or yellow
- 3 garlic grated, cloves
- 6 cups leek top broth or vegetable broth
- 3 fresh thyme bundled, sprigs
- 1 cup milk or heavy cream
- 1 tablespoon lemon juice optional, fresh
- chives for garnish, chopped fresh
Optional Leek Top Broth
- 4 leek about 2½ pounds, dark green tops only, large
- 12 cups water
- 8 fresh thyme sprigs
- 5 garlic smashed, cloves
- 1 tablespoon salt sea salt
- 1 tablespoon black peppercorns
Instructions
- Optional: Make the leek top broth. Cut the dark green tops off the leeks. Wash well and add to a large pot with the water, thyme, garlic, salt, and peppercorns. Bring to a boil over high heat, then reduce the heat and simmer for 30 minutes. Strain and measure 6 cups broth for the soup. Freeze the remaining broth or store it in the refrigerator for another use.
- Make the soup: Chop the white and light green parts of the leeks. Wash well.
- Heat the butter in a large pot or Dutch oven over medium heat. Add the leeks, salt, and several grinds of pepper and cook for 8 to 10 minutes, stirring occasionally, or until the leeks are soft. If the leeks start browning before they soften, reduce the heat.
- Add the potatoes, garlic, broth, and thyme and simmer for 20 minutes, or until the potatoes are very soft. Remove the thyme, then use an immersion blender or transfer the soup to an upright blender to blend until smooth. Return the soup to the pot and stir in the milk. Season to taste, adding the lemon juice, if desired.
- Garnish with chives and serve.
User Reviews
Overall Rating
5
You'll Also Love
