Leek and Potato Soup

Nov 22, 2024Membership TUCG

A delicious classic soup, perfect to warm up on those cool fall and winter days. 

Ingredients

  • 3 large leeks (approx 1.5-2lb), white and light green parts only, thinly sliced and well washed
  • 1 medium carrot, peeled and diced
  • 4 medium potatoes, peeled and diced
  • 3 tbsp butter
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 4 cups vegetable or chicken broth
  • 1 cup chicken or vegetable stock
  • 1/2 cup half-and-half cream
  • 1/2 tsp dried thyme
  • 1 bay leaf
  • Salt and freshly ground pepper, to taste
  • 1/4 cup olive oil (for crispy sage garnish)
  • 6–8 fresh sage leaves

Instructions

  1. Prepare the leeks: Rinse the sliced leeks thoroughly in a bowl of cold water, separating the rings to remove any dirt. Drain and pat dry.

  2. Cook the aromatics: In a large pot, melt the butter over medium heat. Add the leeks, onion, and carrot. Cook, stirring occasionally, until softened (but not browned), about 8 minutes. Add the garlic and cook for another minute.

  3. Add potatoes and broth: Stir in the diced potatoes, thyme, bay leaf, broth, and water. Bring to a boil, then reduce the heat to low and simmer uncovered for 20–25 minutes, or until the potatoes are very tender.

  4. Blend the soup: Remove the bay leaf. Use an immersion blender to purée the soup until smooth, or blend in batches in a blender and return to the pot. Feel free to leave some potato chunks if you like a heartier soup!

  5. Add cream: Stir in the heavy cream or half-and-half. Season with salt and pepper to taste. Simmer gently for another 5 minutes to let the flavors meld.

  6. Prepare crispy sage: While the soup simmers, heat olive oil in a small skillet over medium heat. Fry the sage leaves for 1–2 minutes, until crisp but not browned. Remove with a slotted spoon and drain on a paper towel.

  7. Serve: Ladle the soup into bowls, garnish with crispy sage leaves, and a drizzle of the sage-infused olive oil.

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