Potato Leek Soup
Published Oct. 9, 2024
- Total Time
- 45 minutes
- Prep Time
- 15 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons unsalted butter
- 2medium leeks, light green and white parts only, halved lengthwise and thinly sliced (about 3 cups)
- Salt and pepper
- 1garlic clove, thinly sliced
- 4cups low-sodium chicken broth
- 1½pounds Yukon Gold potatoes, peeled and cut into ½-inch cubes (about 4 cups)
- 1fresh or dried bay leaf
- 1cup heavy cream
- Chopped chives, for garnishing
- Crusty bread, for serving
Nutritional analysis per serving (4 servings)
492 calories; 30 grams fat; 18 grams saturated fat; 1 gram trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 48 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 13 grams protein; 1344 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
In a large pot, melt butter over medium. Add leeks, season with salt and pepper, and cook, stirring occasionally, until softened but not browned, 4 to 5 minutes. Add garlic and stir until fragrant, 1 minute.
- Step 2
Add broth, potatoes and bay leaf; season with salt, and bring to a boil over medium-high heat. Cover, adjust heat to medium-low and cook at a gentle simmer until potatoes are completely tender, 15 minutes. Discard bay leaf.
- Step 3
Working in two batches, if necessary, transfer soup to a blender and purée just until smooth. (Resist the urge to overprocess in the blender, which can result in gummy soup.) Return soup to the pot or, for an extra-silky soup, strain through a fine-mesh sieve into the pot.
- Step 4
Stir in cream and warm over medium-low heat, stirring frequently, for about 2 minutes. Season with salt.
- Step 5
Divide soup among bowls and garnish with chives. Serve warm, with crusty bread.
Private Notes
Comments
Eliminate the cream (less healthy), add parsnips, celery and carrots. We leave skins on the potatoes but peel the parsnips to avoid a sour taste. (Adapted from an old Molly Katzen recipe). An immersion blender has made preparation and cleanup far easier. You can make a lot and freeze it for quick meals later.
This is what we call Crème Vichyssoise in France. Best frying home-made chicken stock and crème fraiche with a pinch of nutmeg at the end and served with chopped chives sprinkled into the tureen.
Leeks never give me quite as much onion flavor as I like so I always add a sweet onion to the leeks for vichyssoise or cockaleekie or any soup with potatoes and leeks.
Added an extra leek, several extra cloves of garlic, and a stalk of celery. Accidentally added cream before blending but ended up find (very light/airy). Used an immersion blender. Added lemon juice at the end to taste (1.5 lemons). Delish
I used mirepoix to start, sauteed in EVOO...leeks done in butter separately, then mixed. I used a "creamy" veg soup stock which included some coconut milk & spices. I added the cup of cream (tho proportionally less as I increased soup by ~50%)...some would find it plenty satisfying without, but I think it smoothed and enriched the soup in a lovely way. By the time soup was done, I couldn't bear to blend it, such a hearty, chunky Fall beauty.
Instead of oil, crisp up some bacon in your pot, remove the bacon and all but 2 tbsp fat, add your leeks plus an extra clove of garlic. When it’s time to add the cream, throw in the diced up bacon. Not exactly healthier but so good.