Potato Leek Soup

Published on

September 22, 2023

Intro

Indulge yourself - try this classic French comfort food, Potato Leek Soup. This is THE perfect solution for busy weeks when you need something for dinner but have no time to cook. I like to keep a portion of the soup chunky—this adds texture & ramps ups the comfort facto

Prep Time:

10 Minutes

Cook Time:

50 Minutes

Servings:

Difficulty Level:

Easy

Ingredients

2 tablespoons unsalted butter

2 tablespoons Toasted Onion Herb

1 bay leaf

1 pound Yukon gold potatoes, peeled and cut into 1/2 inch pieces

3 large leeks, cleaned and cut into 1/2 inch slices

6 cups vegetable stock

1 tablespoon fresh lemon juice

1/2 cup heavy cream

1/3 cup parsley, chopped

1/2 cup crème fraîche, optional but recommended

Hot sauce, optional

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Directions

1. Heat the butter in a large (6-plus quart) stockpot or Dutch oven over medium heat. Stir in the Toasted Onion Herb seasoning, leeks, and bay leaf. Sauté for 3 minutes.

2. Add in the potato. Cook, stirring occasionally, until the leeks and potatoes have begun to soften and brown slightly, about 5 to 8 minutes.

3. Pour in the vegetable stock, and bring to a boil. Reduce the heat to low, and simmer for 30 to 40 minutes uncovered, or until the vegetables are very tender.

4. Remove ½ of the potato-leek mixture and set aside.

5. Using an immersion blender, blend the remaining potato leek mixture until smooth. (If you prefer velvety soup, blend the entire mixture).

6. Add in the reserved potato leek mixture, heavy cream and lemon juice.

7. Ladle into bowls, and garnish with parsley. Top with crème fraîche and a dash of your favorite hot sauce.

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Substitutions

Recipe Tip:

To clean leeks, cut them lengthwise starting ½ inch from the root to the tip. A spoonful of tangy and luscious crème fraîche transforms this dish from ordinary to extraordinary, but sour cream or Greek yogurt are good substitutes. And I like a few dashes of hot sauce.

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