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Silky Potato Leek Soup

Ingredients · Serves 6 · Prep 20 min · Total 1 hr

  • 3 large leeks, white and light green parts
  • 3 tbsp unsalted butter
  • 1 pinch kosher salt
  • 3 cloves garlic, minced
  • 2 lb Yukon gold potatoes, peeled and cut into 1-inch cubes
  • 5 cups vegetable broth
  • 1 bay leaf
  • ½ tsp dried thyme
  • 1 tsp kosher salt
  • ¼ tsp black pepper
  • ½ cup heavy cream
  • 2 tbsp fresh chives, chopped
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Silky Potato Leek Soup

Steps

  1. Cut the dark green tops and the root ends off the leeks.
  2. Halve the leeks lengthwise, then slice them thinly crosswise.
  3. Put the sliced leeks in a big bowl of cold water and swish to loosen any grit. Lift them out into a colander so the grit stays in the bowl.
  4. Melt the butter in a Dutch oven over medium-low heat. Add the leeks and a pinch of salt and cook, stirring often, until very soft but not browned.
  5. Add the garlic and stir until fragrant.
  6. Add the potatoes, broth, bay leaf, thyme, salt and pepper and bring to a boil.
  7. Lower the heat and simmer until the potatoes are very tender.
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Silky Potato Leek Soup

Steps, continued

  1. Remove the bay leaf.
  2. Blend with an immersion blender in short bursts until smooth. Blending too long can make potatoes gluey.
  3. Stir in the cream and warm through without boiling.
  4. Taste for salt and serve topped with chives.