Leek and Potato Soup
Most potato soups rely on heavy cream to hide a thin, watery base. I prefer to use the starch from Yukon Gold potatoes to create a natural velvet texture that carries the flavor without feeling heavy. By sweating the leeks slowly rather than browning them, you preserve their delicate sweetness without introducing the harsh bitterness of burnt onion.
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.
Notes
Do not over-blend or soup will become gummy.
Did you make this recipe?Let me know how you liked it below!