Potato Leek Soup

Potato leek soup

CategoryDifficultyBeginner

This soup is so delicious, creamy, savoury, fragrant and easy to make. It deserves its rightful place at your dining table! Hope you give it a try!

Potato Leek Soup
Yields4 Servings
Prep Time10 minsCook Time40 minsTotal Time50 mins
 1 tbsp butter
 2 tbsp oil
 3 leeks
 3-4 medium Russet potatoes, chopped into cubes about 3/4 of an inch
 1 bay leaf
 3 cups chicken stock, plus more as needed
 ½ tsp dried thyme leaves (or 2 sprigs of fresh thyme, plus fresh thyme leaves only for garnish)
 kosher salt, to taste
 freshly ground black pepper, to taste
 cream (10% or heavy cream,) depending on taste anywhere between 1/4 to 1/2 cup, or omit entirely
 Optional Garnishes: drizzle of olive oil, shredded cheese, chopped parsley, chopped chives, fresh thyme leaves etc.
1

To prepare the leeks:
cut white and pale green parts. Slice each leak horizontally. This exposes many layers of the leek and by doing so - you will be able to wash away the dirt in between the leek layers. Rinse it well. Then slice your leeks.

2

Heat butter and olive oil over medium heat. Add chopped leeks and cook for about 15 minutes until very soft and fragrant, but not brown. Stir often.

3

Add potatoes, thyme, bay leaf, stock, pinch of kosher salt and pepper and bring to a boil. Reduce to simmer, cover and simmer on low until the potatoes are very tender. About 20-25 minutes. Remove bay leaf and thyme sprigs, if used. Process soup with an immersion blender or in batches in a regular blender until very smooth. Return back to pot, add cream and bring to gently simmer to heat through. Taste the soup and season with salt and pepper to taste.

Feel free to add a bit more stock at this time to reach your desired consistency, should you wish to thin the soup out.

4

You can add a bit of cream and olive oil to each plate and swirl them gently, for presentation purposes. Sprinkle with fresh thyme leaves, if using. Serve right away.

Ingredients

 1 tbsp butter
 2 tbsp oil
 3 leeks
 3-4 medium Russet potatoes, chopped into cubes about 3/4 of an inch
 1 bay leaf
 3 cups chicken stock, plus more as needed
 ½ tsp dried thyme leaves (or 2 sprigs of fresh thyme, plus fresh thyme leaves only for garnish)
 kosher salt, to taste
 freshly ground black pepper, to taste
 cream (10% or heavy cream,) depending on taste anywhere between 1/4 to 1/2 cup, or omit entirely
 Optional Garnishes: drizzle of olive oil, shredded cheese, chopped parsley, chopped chives, fresh thyme leaves etc.

Directions

1

To prepare the leeks:
cut white and pale green parts. Slice each leak horizontally. This exposes many layers of the leek and by doing so - you will be able to wash away the dirt in between the leek layers. Rinse it well. Then slice your leeks.

2

Heat butter and olive oil over medium heat. Add chopped leeks and cook for about 15 minutes until very soft and fragrant, but not brown. Stir often.

3

Add potatoes, thyme, bay leaf, stock, pinch of kosher salt and pepper and bring to a boil. Reduce to simmer, cover and simmer on low until the potatoes are very tender. About 20-25 minutes. Remove bay leaf and thyme sprigs, if used. Process soup with an immersion blender or in batches in a regular blender until very smooth. Return back to pot, add cream and bring to gently simmer to heat through. Taste the soup and season with salt and pepper to taste.

Feel free to add a bit more stock at this time to reach your desired consistency, should you wish to thin the soup out.

4

You can add a bit of cream and olive oil to each plate and swirl them gently, for presentation purposes. Sprinkle with fresh thyme leaves, if using. Serve right away.

Notes

Potato leek soup

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