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Potato Leek Soup combines Russet potatoes, fresh leeks, broth, and cream in a creamy, rich soup. Don’t forget the fresh chives on top!For years, I’ve been a huge fan of Potato Leek Soup. It’s one of those soups that I’ll order at a restaurant just about any time I see it on the menu. Lucky for me, my husband Jack makes a delicious homemade Potato Leek Soup. It’s better than most restaurant versions I’ve tasted – and we’re happy to share the recipe with all of you today!
What are leeks?Leeks are a vegetable that resembles a large scallion or green onion. Officially part of the same family as onions – leeks have a similar, but distinctive and milder flavor that is very delicious. The edible part of the leek is the lower, whiter and lighter green portions of the stalk closest to the roots. (The darker green ends are usually too tough to eat.) Leeks are notoriously sandy, so make sure you rinse the stalks very well – before adding them to this soup or any other recipe that calls for leeks.
How do you make Potato Leek Soup?Potato Leek Soup is very easy to make. We started off by sautéing chopped leeks, onions, celery and garlic in butter until soft and translucent. Next, we add peeled and diced Russet and yellow potatoes and chicken (or vegetable) stock to the pot along with some fresh thyme and a couple of bay leaves. Simmer until the potatoes are tender – then remove the herbs. Puree the potato leek mixture until smooth and stir in cream. Seasoning with salt and pepper as needed, then serve with chopped chives on top.
Is Potato Leek Soup served hot or cold?The choice is really yours. Leek season officially runs October through May, so seasonally, that lends itself to serving this soup warm. But I’ve often seen Potato Leek Soup on the menu in the summer – and it’s delicious served chilled as well. Either way – serving this soup with the fresh, chopped chives on top is really the perfect finishing touch. The fresh bite of the chives is a wonderful contrast to the rich and creamy soup. (We served this Potato Leek Soup at a recent brunch for Jack’s cousin Susan and her boyfriend Craig (Hi! 😊) and everyone agreed – don’t forget the chives on top! You may enjoy these other soup recipes:
- Loaded Baked Potato Soup
- Flu Chaser Chicken Soup
- Broccoli Cheddar Soup
- Thai Coconut Chicken Soup
- Cheddar Beer Soup
4 tablespoons butter (If you have any chicken fat or schmaltz on hand, swap in half the butter for chicken fat)
1 cup Vidalia onions, chopped
5 cups leeks chopped, white only and cleaned of sand
1 cup celery chopped
½ cup celery leaves
2 tablespoons fresh garlic, minced
1 ½ pounds yellow potatoes, such as Yukon Gold, peeled and diced
1 pound Russet potatoes, peeled and diced
2 bay leaves
4 thyme sprigs
1 teaspoon sea salt (depending on how salty your chicken stock is)
½ teaspoon white pepper
1 cup heavy cream
Chives chopped, for garnish
In a 4-5 quart stock pan, melt butter over medium heat (and chicken fat if you have it) and add onions, leeks, celery and celery leaves and saute for ten minutes or until soft. Add garlic and cook two more minutes.
Add both potatoes and stock and increase heat.
Tie the bay leaves and fresh thyme together with butcher’s twine and add along with salt and pepper.
Bring to a boil and lower to a simmer and simmer 15-20 minutes or until the potatoes are tender.
Remove thyme and bay leaf and discard.
Puree with an immersion blender then stir in the cream and taste. Season if needed.
Serve with chopped fresh chives.
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