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Potato Leek Soup
Potato Leek Soup
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Hearty and comforting Potato Leek Soup, perfect for chilly days. Creamy without cream, simply puree for a thick texture.
Ingredients:
  • 3 large leeks (about 3 cups, chopped)
  • 2 tablespoons butter
  • 4 cups chicken broth (or vegetable broth for vegetarian option)
  • 2 pounds potatoes (Yukon gold or Russet), peeled, diced into 1/2-inch pieces
  • 1 teaspoon sea salt, less or more to taste
  • Pinch of dried marjoram
  • 1 or 2 sprigs fresh thyme, or 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1/4 cup chopped fresh parsley
  • Sprinkle of Tabasco sauce or other red chili sauce
  • White or black pepper to taste
Instructions:
  • Prepare the leeks: Trim off the root ends and tough dark green tops. Cut the leeks lengthwise, rinse under running water to remove any dirt. Slice the white and light green parts into 1/4-inch thick slices and soak in a bowl of cold water to remove any remaining dirt. Drain using a sieve or slotted spoon.
  • In a large pot, melt butter over medium heat. Add chopped leeks, stirring to coat. Cover and cook on low for 10 minutes until softened, avoiding browning.
  • Create flavor magic: In a pot, combine broth, diced potatoes, bay leaf, marjoram, thyme, and a teaspoon of salt. Bring to a gentle simmer over high heat, then lower heat to simmer gently for 20 minutes until potatoes are tender.
  • Blend the soup: Discard the bay leaf and thyme sprig. Use an immersion blender for a chunky soup or a standing blender for a smooth texture. If using a standing blender, blend in batches, filling no more than a third full and securing the lid while blending.
  • Enhance the soup by sprinkling in fresh parsley and cooking for a few additional minutes. Adjust the flavor with a touch of Tabasco sauce, freshly ground pepper, and salt to your liking. Keep in mind that potatoes absorb salt, so you might need to add more than you think.

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