Name: Potato Leek Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Ingredients: 4 large leeks white and light green parts only, well washed and chopped; 3 tablespoons unsalted butter; 1 teaspoon sea salt plus more to taste; freshly ground black pepper; 2 pounds Yukon Gold potatoes chopped; 3 garlic cloves grated; 6 cups vegetable broth; 3 sprigs fresh thyme tied together; 1 cup whole milk or heavy cream; 1 tablespoon fresh lemon juice optional; chopped chives for serving

01

Overview

Prep15 min

Cook30 min

Total45 min

Servings8

DifficultyEasy

02

Ingredients

4 large leekswhite and light green parts only, well washed and chopped3 tablespoons unsalted butter1 teaspoon sea saltplus more to taste freshly ground black pepper2 pounds Yukon Gold potatoeschopped3 garlic clovesgrated6 cups vegetable broth3 sprigs fresh thymetied together1 cup whole milk or heavy cream1 tablespoon fresh lemon juiceoptional chopped chivesfor serving

03

Equipment

Large pot
Blender

04

Method

01

Soften the leeks

Melt the butter in a large pot over medium heat. Add the leeks, salt, and pepper and cook 8 to 10 minutes, stirring occasionally, until very soft but not browned.

02

Simmer the potatoes

Add the potatoes, garlic, broth, and tied thyme sprigs. Bring to a simmer and cook about 20 minutes, until the potatoes are completely tender. Fish out the thyme.

03

Blend and finish

Blend the soup until smooth with an immersion blender or in batches in a countertop blender. Return to low heat and stir in the milk or cream, and the lemon juice if using. Taste, adjust the seasoning, and serve with chives and black pepper.

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Tips

NoteWash the leeks after slicing, not before. Their layers hold grit in places that look completely innocent from the outside.

NoteBlend thoroughly \u2014 a slightly grainy potato soup is fine, but this one is meant to be velvet.

NoteFreeze it before adding the milk or cream; dairy soups sulk when thawed.

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Nutrition

NoteNutrition varies by ingredient brands and serving size.

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Storage

RefrigeratorRefrigerate up to 3 days; reheat gently.

FreezerFreeze up to 3 months, before adding the milk or cream.

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Frequently asked

Do I have to peel the potatoes?+

No \u2014 Yukon Gold skins are thin; just scrub them well.

Can I make it vegan?+

Yes \u2014 olive oil instead of butter and your favorite unsweetened plant milk instead of dairy.

Why tie the thyme sprigs?+

So you can fish the stems out in one pull after simmering instead of picking leaves out of the pot.

Potato Leek Soup

Overview

Ingredients

Equipment