Potato and Leek Soup
The texture of this soup comes directly from the potatoes; they break down during simmering and blend into a thick, velvety base without needing much else. It gets its deep, foundational sweetness from the leeks, which are cooked slowly in butter until they soften completely. It’s a simple soup, but those two details are what make it work.
Ingredients
- ~4 lbs russet potatoes peeled and cut into 1-inch cubes
- 2 large leeks
- 6-7 cups chicken broth
- 1/2 cup heavy cream
- 3 tbsp unsalted butter
- 3 garlic cloves minced
- 3/4 tsp kosher salt plus more to taste
- 1/4 tsp red pepper flakes
- 1 bay leaf
- Freshly cracked black pepper for garnish
- Crumbled bacon for garnish
- Chopped green onions for garnish
Instructions
- Clean and chop leeks, soak in cold water to remove grit.
- Peel and cut potatoes into 1-inch cubes.
- Melt butter in large pot over medium-low heat.
- Add leeks, cook 8-10 minutes until soft but not brown.
- Add garlic, salt, and red pepper flakes, cook 1 minute.
- Add potatoes, 6 cups broth, and bay leaf.
- Bring to simmer, cover and cook 15-20 minutes until potatoes are tender.
- Remove bay leaf and add heavy cream.
- Blend until smooth with immersion blender.
- Add remaining broth if needed to adjust consistency.
- Season with salt to taste.
- Serve hot with black pepper, bacon, and green onions.
Notes
If using regular blender, work in batches and allow steam to escape through lid.