Potato leek soup
Recipe by Marietta Crockett
-3 Tbsp unsalted butter
-4-5 large leeks, white and light green parts only, roughly chopped (about 5 cups)
-3-4 cloves garlic, peeled and smashed
-2 lbs yukon gold potatoes, peeled and roughly chopped into 1/2 inch pieces
-7 cups low sodium chicken or vegetable broth
-2 bay leaves
-3 sprigs fresh thyme
-1 tsp salt
-1/4 tsp ground black pepper
-1 cup heavy cream
-Fresh chives, finely chopped for serving
-(Optional) I served with fresh made rosemary bread, toasted with butter and it was delicious but totally optional
Prep. Time → 15 min
Cook Time → 30 min
1. Melt the butter over medium heat in a large soup pot
2. Add the leeks and garlic, and cook, stirring regularly, until soft and wilted (about 10 mins). Adjust the heat as necessary so as not to brown.
3. Add the potatoes, stock, bay leaves, thyme, salt, and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 mins, or until the potatoes are very soft.
4. Fish out the thyme sprig and bay leaves, then puree the soup with a hand held immersion blender until smooth. Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If too thick, add water or stock to thin it out.
5. Garnish with chopped chives and serve.
main courses January 08, 2018 16:04
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