Classic Leek & Potato Soup

 
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This classic dish is easy, quick and delicious. Top it with bacon, fried leeks, fresh herbs or diced vegetables. There are endless variations; just use your imagination to make it your own.

INGREDIENTS

  • 1.5 tablespoons unsalted butter

  • 2 large leeks

  • 2 cloves garlic, peeled and crushed

  • 1 pound Yukon Gold potatoes, peeled and roughly chopped into 1/2-inch pieces

  • 3.5 cups low sodium chicken or vegetable broth

  • 1 bay leaf

  • 1 sprig fresh thyme

  • 1/2 teaspoon salt

  • 1/4 teaspoon ground black pepper

  • 1/2 cup heavy cream

  • Chives, finely chopped, for serving

Although this recipe is simple to make, the leaks can be a bit tricky to deal with. They are notorious for trapping bits of dirt inside their layers as they grow and hiding it very well, so be sure to wash them thoroughly. Start by cutting off and discarding the root ends. Normally you would have to cut off the long, dark green tops too, but I trimmed these for you before I put them in the box.

Now cut the leeks in half lengthwise and rinse each half under cold water, pulling apart the layers to remove any grit that’s tucked inside.

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Once the leeks are clean, roughly chop them — you should get about two cups of chopped leeks from two large leeks.

INSTRUCTIONS

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  1. 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.

  2. Add the potatoes, broth, 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.

  3. Fish out the thyme sprig and bay leaves, then 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.

  4. Note: If using a standard blender to purée the soup: be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape; and pour blended soup into a clean pot.

  5. Freezer-Friendly Instructions: The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.

 
Andrew WilliamsonComment