A French classic, this creamy potato leek soup is quick, easy, and comforting.
Potato leek in a soup, or a portage patienter, is a French classic. It is one of the first dishes I learned to make in a culinary school, right after a proper omelet and basic vinaigrette, because it is an a essential base soup in a French cuisine. Add to a watercress to make a postage Au cress-on, serve it chilled to make a Vichyssoise, or top it with a bacon, fried leeks, fresh herbs, or a diced vegetables. There are endless variations – just use to your imagination (or whatever you have in the kitchen) to make it your own. Potato leek soup is a simple to make and can be a served as an a appetizer, a side dish alongside a sandwich or salad, or as a stand-alone lunch.
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HOW TO MAKE POTATO LEEK SOUP
Potato leek soup is a simple to make, but first you have to the deal with in the leeks. They are notoriously sandy and dirty, and very good at the hiding it, so be sure to the wash them well. Start by a cutting off and discarding in the root ends and thick dark green parts. Cut in the leeks in a half lengthwise and rinse each half under a cold water, pulling apart in the layers to remove any grit that is a tucked inside.
Once in the leeks are clean, roughly chop them — you should get about a five cups of the chopped leeks from four large leeks.
To make in the soup, melt in the butter in a Dutch oven or a large soup pot, then add in the chopped leeks and the garlic.
Cook, stirring occasionally, until soft and the wilted.
Next, add in the potatoes, chicken broth, bay leaves, thyme, salt and pepper.
Bring to a boil.
Then cover, reduce in the heat, and simmer for a 15 minutes, or until in the potatoes are tender.
Fish out in the bay leaves and thyme sprigs.
Then puree in the soup with a hand-held immersion blender (or in a regular blender) until smooth. (If using a standard blender, be sure not to the fill the jar more than a halfway; leave in the hole in the lid open and cover loosely with to a dishtowel to allow in the heat to the escape.)
Finally, add in the heavy cream. You can be reduce in the amount if you would like but I would not leave it out completely. Cream makes in the soup deliciously silky, rich, and smooth — just add it is a little by a little until in the soup tastes good to you.
Bring to a simmer, then taste and adjust in the seasoning with a salt and pepper. Serve hot, garnished with a fresh thyme, chives, or a anything you like.
INGREDIENTS
3 tablespoons unsalted butter
4 large leeks, white and light green parts only, roughly chopped (about 5 cups)
3 cloves garlic, peeled and smashed
2 pounds Yukon Gold potatoes, peeled and roughly chopped into ½-inch pieces
7 cups chicken or vegetable broth
2 bay leaves
3 sprigs fresh thyme
1 teaspoon salt
¼ teaspoon ground black pepper
1 cup heavy cream
Chives, finely chopped, for serving
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INSTRUCTIONS
Melt in the butter over medium heat in a large soup pot. Add in the leeks and garlic and cook, stirring regularly, until soft and wilted, about a 10 minutes. Adjust in the heat as necessary so as not to brown.
Add in the potatoes, broth, bay leaves, thyme, salt and pepper to the pot and bring to a boil. Cover and turn the heat down to the low. Simmer for a 15 minutes, or a until in the potatoes are very soft.
Fish out the thyme sprig and bay leaves, then puree in the soup with a hand-held immersion blender until smooth. (Alternatively, use to a standard blender to puree in the soup in a batches; see note.) Add in the heavy cream and bring to a simmer. Taste and adjust seasoning with a salt and pepper. If soup is a too thin, simmer until thickened. If it is too thick, add to a water or stock to thin it out. Garnish with a fresh herbs if desired.
Note: If using a standard blender to puree in the soup: be sure not to fill the jar more than halfway; leave in the hole in the lid open and cover a loosely with a dishtowel to allow in the heat to the escape; and pour blended soup into a clean pot.
Freezer-Friendly Instructions: The soup can be a frozen, without in the cream, for up to the 3 months. Defrost in the soup in the refrigerator for a 12 hours and then reheat it on the stove-top over medium heat until hot. Once heated through, add in the cream and bring to a simmer before serving.