Potato Leek Soup Recipe

Prepare leeks

Halve leeks lengthwise and rinse thoroughly under cold water to remove grit. Thinly slice the white and light green parts; discard dark green tops or reserve for stock.

Sweat aromatics

In a large heavy-bottomed pot over medium heat, melt 2 tbs butter with 1 tbs olive oil. Add the sliced leeks and diced onion with a pinch of salt. Cook gently, stirring occasionally, until soft and translucent but not browned, about 8–10 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Add potatoes and stock

Add the cubed Yukon Gold potatoes to the pot. Pour in 6 cups of chicken or vegetable stock, add the bay leaf and thyme sprigs. Increase heat to bring to a simmer, then reduce to a low simmer. Cover partially and cook until potatoes are very tender, about 15–20 minutes.

Season

Remove thyme sprigs and bay leaf. Season with 1.5 tsp sea salt and 1 tsp freshly ground black pepper, tasting and adjusting later as needed.

Blend

Working carefully, use an immersion blender to purée the soup until smooth and silky. Alternatively, transfer soup in batches to a blender and purée until smooth, then return to the pot. Be cautious with hot liquid.

Finish with cream and butter

Set pot over low heat. Stir in 1 cup heavy cream until incorporated. Whisk in 2 tbs cold butter, one tablespoon at a time, to enrich and slightly thicken the soup. If the soup is too thick, add up to 1/2 cup additional stock or water to reach desired consistency.

Adjust seasoning and brightness

Taste and adjust salt and pepper as needed. Stir in 1 tsp lemon juice if desired to brighten flavors. Fold in half (about 1 1/2 tbs) of the chopped chives into the soup, reserving the rest for garnish.

Prep bread

Brush both sides of each bread slice lightly with olive oil. Heat a grill pan or skillet over medium-high heat until hot.

Grill

Place slices on the hot pan and grill until golden brown and crisp, about 1.5–2 minutes per side. Transfer to a rack or sheet pan and spread each slice with softened butter. Sprinkle with flaky sea salt while warm.

Ladle soup into warmed bowls. Garnish each bowl with a drizzle of cream (optional), a sprinkle of the remaining snipped chives, and a grind of black pepper. Serve with 1–2 slices of grilled country loaf on the side or floated on top.