Potato Leek Recipe

Prepare vegetables

Peel (if desired) and wash the potatoes. Cut into 1/2-inch cubes for quick, even cooking. Trim the dark green tops off the leeks, slice off root ends, then slice the remaining white and light green parts in half lengthwise and rinse thoroughly under cold running water to remove grit. Thinly slice the rinsed leeks across into 1/4-inch half-moons. Finely chop the half onion.

Sweat leeks and onion

In a large saucepan or medium pot over medium heat, melt 2 tbs butter. Add the sliced leeks and chopped onion, season with 1/4 tsp of the salt and 1/8 tsp pepper, and cook, stirring occasionally, until soft and translucent, about 6–8 minutes. Do not brown; lower heat if necessary.

Add potatoes and stock

Add the cubed potatoes to the pot and stir to coat for 1 minute. Pour in 4 cups of chicken or vegetable stock, raise heat to bring to a simmer, then reduce to maintain a gentle simmer. Cover and simmer until potatoes are tender when pierced with a fork, about 15–18 minutes.

Blend or mash

When potatoes are tender, remove about 1 cup of the cooking liquid and set aside. Using an immersion blender, blend the soup in the pot until mostly smooth but still slightly textured (or transfer in batches to a blender and puree, returning to the pot). If you prefer a chunkier texture, mash with a potato masher leaving some chunks.

Finish with cream

Stir in 1/2 cup whole milk or heavy cream and simmer gently 2–3 minutes to warm through. If the soup is thicker than desired, add up to 1 cup of reserved cooking liquid a few tablespoons at a time until you reach a smooth, ladleable consistency.

Adjust seasoning

Taste and season with remaining 1 tsp of salt (adjust to preference) and the remaining 5/8 tsp freshly ground black pepper. Remember stock can be salty—adjust gradually.

Serve

Ladle the soup into bowls and finish with a dollop (about 1 tsp to 1 tbs) of crème fraîche or sour cream if using, and sprinkle chopped fresh chives over each serving.

Make crispy garnish (optional)

For added texture, heat 1 tbs olive oil in a small skillet over medium-high heat. If using bacon, add diced bacon and cook until crispy, 5–7 minutes, then transfer to a paper towel-lined plate. Use the crispy bacon as a garnish and/or stir a little of the rendered fat into the soup for flavor. Alternatively, crisp thin leek greens or breadcrumbs in the oil until golden and use as a crunchy topping.