Potato Leek Soup
Ingredients
- 4 large leeks
about 2½ pounds, white and light green parts only
- 3 tablespoons unsalted butter
- 1 teaspoon sea salt
- Freshly ground black pepper
- 2 pounds Yukon gold potatoes or yellow potatoes
chopped
- 3 garlic cloves
grated
- 6 cups Leek Top Broth or vegetable broth
below
- 3 fresh thyme sprigs
bundled
- 1 cup milk or heavy cream
- 1 tablespoon fresh lemon juice
- Chopped fresh chives
for garnish
- 4 large leeks
about 2½ pounds, dark green tops only
- 12 cups water
- 8 fresh thyme sprigs
- 5 garlic cloves
smashed
- 1 tablespoon sea salt
- 1 tablespoon black peppercorns
Directions
- 1
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.
- 2
Make the soup: Chop the white and light green parts of the leeks. Wash well.
- 3
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.
- 4
Add the potatoes, garlic, broth, and thyme and simmer for 20 minutes, or until the potatoes are very soft. Use an immersion blender or transfer 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.
- 5
Garnish with chives and serve.
Potato Leek Soup
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About this Recipe
Craving a bowl of pure comfort that’s both deeply satisfying and wonderfully elegant? This Potato Leek Soup recipe delivers a classic, velvety experience that feels special yet is surprisingly simple to create at home. It’s the perfect antidote to a chilly evening, promising warmth and flavor in every spoonful. The brilliance of this recipe lies in its ingenious use of Leek Top Broth, transforming parts often discarded into a deeply flavorful, aromatic base. This clever technique ensures a rich, full-bodied soup with a delicate leek essence, elevated by the creamy texture of Yukon gold potatoes. This approach not only maximizes flavor but also minimizes food waste, making for a truly thoughtful and delicious dish. You'll discover a soup that is both wonderfully comforting and surprisingly refined. Each spoonful offers a velvety texture, a subtle earthiness from the leeks and potatoes, brightened by fresh lemon juice and a hint of garlic. It's a bowl of pure warmth, inviting you to slow down and savor the moment. Despite its sophisticated taste, this soup requires only 15 minutes of prep and 30 minutes of cooking, making it an achievable luxury even on a busy weeknight. This versatile soup offers simple adaptations. You can choose between milk or heavy cream to adjust the richness to your preference. If time is short, a quality vegetable broth makes a fine substitute for the homemade Leek Top Broth, though the latter adds exceptional depth. Fresh chives are specified for garnish, offering a bright, oniony finish and a pop of color. Serve this comforting Potato Leek Soup warm, perhaps alongside a crusty piece of bread for dipping, making it an ideal starter or a light main course.