Leek and Potato Soup
Ingredients
- 3 tbsp butter
- 3 large leeks, white and light green parts only, sliced and rinsed well
- 2 cloves garlic, minced
- 2 lb Yukon gold potatoes, peeled and diced
- 4 cups vegetable or chicken stock
- 1 tsp kosher salt, plus more to taste
- ½ tsp black pepper
- ½ cup heavy cream or half-and-half, optional
- 1 tbsp lemon juice, optional
- Chopped chives, for serving
- Extra virgin olive oil or cream, for drizzling
Instructions
Clean the leeks: Slice the leeks, then rinse them thoroughly in a bowl of cold water to remove grit. Lift them out of the water and drain.
Sweat the leeks: Melt butter in a large pot over medium heat. Add the leeks and cook for 8-10 minutes, stirring often, until soft but not browned. Add garlic and cook for 1 minute.
Simmer: Add potatoes, stock, salt, and pepper. Bring to a simmer and cook for 20-25 minutes, until the potatoes are very tender.
Blend: Blend until smooth with an immersion blender, or carefully blend in batches. Stir in cream, if using, and loosen with more stock if needed.
Finish: Taste and adjust seasoning. Add lemon juice if the soup needs brightness, then serve with chives and a drizzle of olive oil or cream.
Cleaning Leeks
Leeks hide grit between their layers, so rinsing after slicing is worth it. Let the dirt settle to the bottom of the bowl, then lift the leeks out instead of pouring everything through a strainer.
Serving Ideas
Serve with toasted sourdough, a ham and cheese sandwich, roasted chicken, or a crisp salad. For a simple lunch, top the bowl with extra chives, black pepper, and a swirl of cream.
Variations
Keep it rustic by blending only half the soup, or make it extra smooth by passing it through a fine mesh strainer. Add bacon or pancetta for a smoky version, or use vegetable stock and skip the cream for a lighter vegetarian soup.
Make-Ahead and Storage
Refrigerate for up to 4 days. Reheat gently over low heat, adding a splash of stock or milk if it thickens in the fridge.
