potato_leek_soup
Table of Contents
Potato Leek Soup
INGREDIENTS
- 3 tablespoons unsalted butter
- 4 large leeks, white and light green parts only, roughly chopped (about 5 cups)
- 3 cloves garlic, peeled and smashed
- 2 pounds Yukon Gold potatoes, peeled and roughly chopped into 1/2-inch pieces
- 7 cups chicken or vegetable stock
- 2 bay leaves
- 3 sprigs fresh thyme
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup heavy cream
- Chives, finely chopped, for serving
INSTRUCTIONS
- Melt the butter over medium heat in a large soup pot.
- Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
- Add the potatoes, stock, bay leaves, thyme, salt and pepper to pot and bring to a boil.
- Cover and turn the heat down to low.
- Simmer for 15 minutes, or until the potatoes are very soft.
- Fish out the thyme sprig and bay leaves
- purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.)
- Add the heavy cream and bring to a simmer.
- Taste and adjust seasoning with salt and pepper.
- If soup is too thin, simmer until thickened.
- If it's too thick, add water or stock to thin it out.
- Garnish with fresh herbs if desired.
potato_leek_soup.txt · Last modified: (external edit)