Golden Leek and Potato Soup
Most potato leek soups are smooth, creamy and decidedly on the richer side. This one doubles the ratio of leeks to potatoes, giving you something sweeter, chunkier and homier, brimming with soft pieces of potato and browned slivers of leeks. A tablespoon or two of heavy cream, drizzled into the soup just before serving, is an optional luscious touch.
- Total:
- Serves: 6 persons
Ingredients
- 2 ½pounds leeks, white and light green part only
- 2bay leaves
- 4large sprigs fresh thyme
- 4large sprigs fresh sage
- 4large sprigs parsley, and chopped leaves for garnish
- 1large handful celery leaves (optional)
- 4tablespoons unsalted butter or extra-virgin olive oil
- 2garlic cloves, peeled and very thinly sliced
- 8cups vegetable stock or water
- 1tablespoon kosher salt, more to taste
- 1teaspoon black pepper, more to taste
- 1 ¾pounds Yukon Gold potatoes, halved and thinly sliced
- Heavy cream, for serving (optional)
Instructions
Step 1
Halve the leeks lengthwise and rinse away any grit. Thinly slice the leeks crosswise. In a small square of cheesecloth, tie together bay leaves, thyme, sage, parsley and celery leaves if using.Step 2
Melt the butter or heat the oil in the bottom of a large pot over medium-high heat. Stir in the leeks and cook, stirring frequently, until leeks are soft and dark golden brown, 10 to 15 minutes. Stir in the garlic for the last 3 minutes of cooking.Step 3
Stir in stock or water, the sachet of herbs, the salt and pepper. Bring to a boil over high heat, then reduce immediately to medium-low; simmer for 5 minutes.Step 4
Add the potatoes and simmer soup until potatoes are very tender and falling apart, about 45 minutes. Taste and adjust seasoning. If desired, drizzle a small amount of cream into each bowl when serving, and top with parsley for garnish.