Potato Leek Soup
Cozy up with this comforting potato leek soup, a classic French dish that's easy to make and endlessly customizable.
#Comfort Food
#Fall
#Leeks
#Potatoes
#Spring
#Winter
From: Brian Beard's Recipes
🥘 Ingredients
- butter 3 tbsp
- leeks 4
- garlic 3 cloves
- potato 2 pounds
- broth 7 cups
- bay leaves 2
- thyme 3
- salt
- ground black pepper ¼ tsp
- heavy cream 1 cup
- salt
- ground black pepper ¼ tsp
- chives ½ bunch
🍳 Cookware
- pot
📝
Note: If using a standard blender to purée the soup: be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape; and pour blended soup into a clean pot.
📝
Freezer-Friendly Instructions: The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.
-
1Melt butter over medium heat in a large pot . Add leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes . Adjust the heat as necessary so as not to brown.
-
2Add potato , broth , bay leaves , thyme , salt , and ground black pepper to the pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes , or until the potatoes are very soft.
-
3Fish out the thyme and bay leaves, then purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.) Add heavy cream and bring to a simmer. Taste and adjust seasoning with salt and ground black pepper . If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out. Garnish with chives if desired.