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Creamy Potato Leek Soup
Indulge in the ultimate comfort food with our Creamy Potato and Leek Soup. This hearty and satisfying soup combines the rich creaminess of potatoes with the delicate sweetness of leeks, creating a velvety texture and a depth of flavor that will warm you from the inside out. It's the perfect dish for cozy nights in or as a starter to an elegant meal.
Equipment
- Large Pot or Dutch Oven
- Blender or Immersion Blender
- Large Mixing Bowls
Ingredients
- 1.25 Lbs. Yukon Gold Potatoes Fingerling potatoes also work in this dish
- 2 Lbs. Fresh Leeks about 5-8 Leeks
- 1.5 Cups Cooked White Beans (Cannellini, Great Northern, Navy) use canned for added convivence
- 3 Medium Celery Stalks
- 5 Cloves Fresh Garlic
- 1 Large Lemon Zested
- 8 Cups Vegetable Stock divide into 4 cup increments
- 1/2 Cup Heavy Cream
- 8-10 Sprigs Fresh Thyme
- 2.5 Tsp Kosher Salt
- Pepper to taste
- Olive Oil
Instructions
- Rinse and wash the potatoes under cool running water. Dry potatoes off and slice into quarter inch slices. Set aside.
- Prepare the leeks by slicing off the root end and tough dark green leafy end of the leeks. You should be left with the white and pale green parts of each leek.
- Once prepped, cut the leeks into quarter inch rounds. Place the sliced leeks into a bowl of cool water and agitate the leeks to loosen/remove any dirt. Repeat as needed and until water is free of sediment.
- Pat dry the leeks and pace them into a large bowl.
- Rinse and dry celery stalks and cut them into quarter inch "half moons". Place them into the bowl containing the leeks.
- Peel and thinly slice the garlic cloves and place them into the bowl with the leeks and celery. Add in a 3/4 teaspoon of Kosher salt and set aside.
- In large pot or Dutch Oven, heat about 3 Tablespoons of olive oil. You do not need to exact with the measurement, but the oil should coat the entire bottom of the pot. Once oil is hot, add in the leek mixture and stir. Cover with lid, and let cook for about 5 minutes. The leeks should be tender and soft, but not mushy. Once cooked, set the mixture into a bowl and set aside.
- With the pot still hot, add in the sliced potatoes along with 4 cups of the vegetable broth and the reaming 1 3/4 teaspoons of Kosher salt. Heat over medium heat and simmer partially covered for about 20 minutes. Potatoes should be "fork tender", but should not be falling apart.
- Once potatoes are "fork tender" add in the leek mixture, the reaming 4 cups of vegetable broth, the 1/2 cup of heavy cream, fresh thyme, beans, pepper (to taste) and lemon zest. Bring to a simmer and then remove from heat. Taste and adjust salt & pepper as needed.
- If you would like a "classic" potato and leek soup, blend until smooth using either an immersion or traditional blender. If using a traditional stand blender, make sure to allow the soup to cool slightly before blending. To avoid overfilling the blender, make sure to work in batches. Once creamy and smooth, serve in bowl and garnish with fresh chives, olive oil, and a lemon wedge (if desired).
- For an "untraditional" approach, do not blend and instead serve in a bowl and garnish with fresh herbs (sage, rosemary, and parsley).