Golden Leek and Potato Soup
Updated Feb. 29, 2024
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2½pounds leeks, white and light green part only
- 2bay leaves
- 4large sprigs fresh thyme
- 4large sprigs fresh sage
- 4large sprigs parsley, and chopped leaves for garnish
- 1large handful celery leaves (optional)
- 4tablespoons unsalted butter or extra-virgin olive oil
- 2garlic cloves, peeled and very thinly sliced
- 8cups vegetable stock or water
- 1tablespoon kosher salt, more to taste
- 1teaspoon black pepper, more to taste
- 1¾pounds Yukon Gold potatoes, halved and thinly sliced
- Heavy cream, for serving (optional)
Nutritional analysis per serving (6 servings)
333 calories; 11 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 56 grams carbohydrates; 10 grams dietary fiber; 9 grams sugars; 7 grams protein; 1040 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Halve the leeks lengthwise and rinse away any grit. Thinly slice the leeks crosswise. In a small square of cheesecloth, tie together bay leaves, thyme, sage, parsley and celery leaves if using.
- Step 2
Melt the butter or heat the oil in the bottom of a large pot over medium-high heat. Stir in the leeks and cook, stirring frequently, until leeks are soft and dark golden brown, 10 to 15 minutes. Stir in the garlic for the last 3 minutes of cooking.
- Step 3
Stir in stock or water, the sachet of herbs, the salt and pepper. Bring to a boil over high heat, then reduce immediately to medium-low; simmer for 5 minutes.
- Step 4
Add the potatoes and simmer soup until potatoes are very tender and falling apart, about 45 minutes. Taste and adjust seasoning. If desired, drizzle a small amount of cream into each bowl when serving, and top with parsley for garnish.
Private Notes
Comments
Let me suggest a #4 coffee filter for the bouquet garni if you don't have cheesecloth. Put the herbs in the pocket and tie with kitchen twine.
Sorry for the confusion, it's 2 1/2 pounds whole leeks, of which you only use the light green and white parts.
Trader Joe's has fantastic frozen leeks I always keep a bag or two in my freezer. Highly recommend them!
So simple, so delicious. This was super convenient to make as where I am currently staying does not have a blender or potato masher. I ended up loving the flavorful, thin broth with the soft chunks of potato and leek. I did not have sage nor celery leaves, but I did add in some minced dill with the parsley leaves. I will definitely make this again.
I have made this soup recipe several times and can say it is delicious without adding cream. Just for the heck of it when I made this soup last week I did add a little half and half to my bowl to try it and neither my husband or I thought it was worth the extra calories. Thanks for this recipe, Melissa!
12.65 oz. (358 g) trimmed leeks; 13.25 oz. (375 g) Dutch Baby potatoes and 5 cups chicken stock. Perhaps not MC's ratio, but very good for 3 servings. Bouquet garni elevates results. I could taste the celery when adjusting seasoning. (Team Italy here, but props are due to this Frençh technique.) Might add asparagus, snap peas and first crop of favas to celebrate spring. There is a similar vegetarian soup in Deborah Madison's GREENS w mushrooms. This is lighter.
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