Golden Leek and Potato Soup
Updated Feb. 29, 2024
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2½pounds leeks, white and light green part only
- 2bay leaves
- 4large sprigs fresh thyme
- 4large sprigs fresh sage
- 4large sprigs parsley, and chopped leaves for garnish
- 1large handful celery leaves (optional)
- 4tablespoons unsalted butter or extra-virgin olive oil
- 2garlic cloves, peeled and very thinly sliced
- 8cups vegetable stock or water
- 1tablespoon kosher salt, more to taste
- 1teaspoon black pepper, more to taste
- 1¾pounds Yukon Gold potatoes, halved and thinly sliced
- Heavy cream, for serving (optional)
Nutritional analysis per serving (6 servings)
333 calories; 11 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 56 grams carbohydrates; 10 grams dietary fiber; 9 grams sugars; 7 grams protein; 1040 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Halve the leeks lengthwise and rinse away any grit. Thinly slice the leeks crosswise. In a small square of cheesecloth, tie together bay leaves, thyme, sage, parsley and celery leaves if using.
- Step 2
Melt the butter or heat the oil in the bottom of a large pot over medium-high heat. Stir in the leeks and cook, stirring frequently, until leeks are soft and dark golden brown, 10 to 15 minutes. Stir in the garlic for the last 3 minutes of cooking.
- Step 3
Stir in stock or water, the sachet of herbs, the salt and pepper. Bring to a boil over high heat, then reduce immediately to medium-low; simmer for 5 minutes.
- Step 4
Add the potatoes and simmer soup until potatoes are very tender and falling apart, about 45 minutes. Taste and adjust seasoning. If desired, drizzle a small amount of cream into each bowl when serving, and top with parsley for garnish.
Private Notes
Comments
Let me suggest a #4 coffee filter for the bouquet garni if you don't have cheesecloth. Put the herbs in the pocket and tie with kitchen twine.
Sorry for the confusion, it's 2 1/2 pounds whole leeks, of which you only use the light green and white parts.
Trader Joe's has fantastic frozen leeks I always keep a bag or two in my freezer. Highly recommend them!
Can I make it without Cream
So simple, so delicious. This was super convenient to make as where I am currently staying does not have a blender or potato masher. I ended up loving the flavorful, thin broth with the soft chunks of potato and leek. I did not have sage nor celery leaves, but I did add in some minced dill with the parsley leaves. I will definitely make this again.
I have made this soup recipe several times and can say it is delicious without adding cream. Just for the heck of it when I made this soup last week I did add a little half and half to my bowl to try it and neither my husband or I thought it was worth the extra calories. Thanks for this recipe, Melissa!