Ingredients (~9 servings)
- 6 medium leeks, white and light green parts only
- 3 lbs Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
- 1 large yellow onion, diced (~1 1/2 cups)
- 5 cloves garlic, minced
- 3 tablespoons olive oil or butter
- 1 tablespoon fresh thyme leaves
- 7 cups vegetable or chicken broth (start with 6, reserve 1 for adjustments)
- Salt and black pepper to taste
- Fresh chives, chopped (for garnish)
Clean the Leeks and Potatoes
Slice the leeks into half-moons.
Because leeks grow in sandy soil, grit gets trapped between the tight layers; submerge the sliced leeks in a large bowl of cold water and agitate them vigorously. The sand will sink to the bottom, allowing you to lift the clean leeks out from the top.
Place the diced potatoes in a colander and rinse them under cold water until the water runs clear. You want to wash off the excess surface starch; if you don’t, it will turn into a gluey paste when boiled and blended.
Sweat the Aromatics
Heat the oil or butter in a large Dutch oven or soup pot over medium heat. Add the washed leeks, diced onion, and a heavy pinch of salt.
Cook for ~10-15 minutes, stirring frequently. The goal here is to “sweat” the vegetables, meaning they soften and release moisture without browning. If you see the edges turning dark brown, lower the heat immediately; browning adds a caramelized flavor that overpowers the mild potato.
Stir in the minced garlic and thyme leaves; cook for ~60 seconds until fragrant.
Simmer Until Tender
Add the rinsed potatoes and 6 cups of the broth to the pot. Increase the heat to bring the liquid to a boil, then reduce it to a steady simmer.
Cook for ~15-20 minutes. The potatoes are ready when they effortlessly fall apart when pressed against the side of the pot with a spoon.
Blend and Adjust Texture
Remove the pot from the heat. Use an immersion blender to puree the soup directly in the pot.
Be careful not to over-blend. Potatoes contain long starch chains that act like gluten when agitated; if you blend them for too long, the soup will turn into a gummy, elastic paste. Pulse until just smooth and then stop.
Check the consistency. If the soup is too thick – resembling mashed potatoes – stir in the remaining cup of broth until it reaches a pourable consistency.
Season aggressively with salt and fresh cracked black pepper. Potatoes absorb salt like a sponge, so you will likely need more than you expect to wake up the flavors.
Leek and Potato Soup
Ingredients
Ingredients (~9 servings)
- 6 medium leeks white and light green parts only
- 3 lbs Yukon Gold potatoes peeled and diced into 1/2-inch cubes
- 1 large yellow onion ~1 1/2 cups, diced
- 5 cloves garlic minced
- 3 tablespoons olive oil or butter
- 1 tablespoon fresh thyme leaves
- 7 cups vegetable or chicken broth start with 6, reserve 1 for adjustments
- Salt and black pepper to taste
- Fresh chives for garnish, chopped
Instructions
- Clean leeks by submerging sliced pieces in cold water, letting sand sink to bottom.
- Rinse potatoes under cold water to remove excess starch.
- Heat oil in large pot, add leeks and onion with salt. Cook 10-15 minutes until softened.
- Add garlic and thyme, cook 1 minute.
- Pour in potatoes and 6 cups broth. Bring to boil, then simmer 15-20 minutes until potatoes are tender.
- Remove from heat and blend with immersion blender until just smooth.
- Add remaining broth if too thick.
- Season generously with salt and pepper.
- Garnish with chopped chives.
