Potato And Leek Soup Recipe

Prepare vegetables

Peel the potatoes and cut into 1/2-inch cubes so they cook evenly (about 2 lb yields roughly 6 cups cubed). Trim off the dark green tops of the leeks and slice lengthwise. Rinse leeks thoroughly by fanning the layers under cold running water to remove grit, then thinly slice the white and light green parts (measure about 2 cups). Peel and finely chop the onion. Mince the garlic. Chop chives finely for garnish.

Sweat aromatics

In a large heavy-bottomed pot or Dutch oven, heat 1 tablespoon olive oil and 2 tablespoons butter over medium heat until butter melts and begins to foam. Add the chopped onion and sliced leeks. Sprinkle with a pinch (about 1/8 tsp) of salt to help draw out moisture. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Add flour

Stir in 1 tablespoon all-purpose flour and cook, stirring, 1 minute to remove the raw flour taste. This creates a light roux to slightly thicken the soup.

Add potatoes and stock

Add the cubed potatoes to the pot and stir to combine with the leeks and onion. Pour in 4 cups low-sodium chicken or vegetable stock, scraping up any browned bits from the bottom. Add the bay leaf and thyme sprigs. Bring to a gentle boil over medium-high heat, then reduce heat to maintain a simmer.

Simmer until tender

Simmer, uncovered, until potatoes are very tender and easily pierced with a fork, about 15–20 minutes depending on cube size. Check occasionally and stir to prevent sticking.

Remove herbs and blend

Remove and discard the bay leaf and thyme sprigs. For a coarse-textured soup, use an immersion blender to purée until mostly smooth but with some small potato pieces remaining. For a completely silky soup, purée in batches in a blender until smooth (warm liquids: vent blender and fill only halfway).

Add dairy and season

Return the puréed soup to low heat. Stir in 1 cup whole milk and 1 tablespoon heavy cream, warming gently but do not boil. Taste and season with 1 1/2 teaspoons salt and 3/4 teaspoon freshly ground black pepper, adjusting to taste. If soup is too thick, add additional stock or milk 1/4 cup at a time to reach desired consistency.

Ladle soup into bowls. Garnish with chopped chives and optional crisp bacon/pancetta, shredded cheddar, or chopped parsley/leek greens if desired. Serve hot with crusty bread.