RECIPE: Potato Leek Soup

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potato leek soup in bowl

RECIPE: Potato Leek Soup


  • Author: Catherine Walthers
  • Yield: Serves 4 to 6 1x

Description

Potato Leek is one of the earliest soups I remember making and remains one of my favorites. I am still awed by this simple combination of leeks and potatoes that creates a subtle, but delicately flavored soup. I find no need to add cream; though some have added chicken stock in place of water. One hint to creating the most flavor is adding enough salt — it draws out the flavor. So, if it tastes bland, add a bit more until it’s not.


Ingredients

Units Scale

  • 1 small to medium onion, diced
  • 3 whole leeks, trimmed, cut in half lengthwise, rinsed and sliced
  • 2 tablespoons butter
  • 6 cups water
  • 2 medium potatoes (about 1 pound), peeled and sliced 1/4 inch thick
  • 2 tablespoons minced fresh parsley leaves
  • 2 bay leaves
  • 1 to 2 teaspoons kosher salt
  • 1/4 teaspoon pepper
  • Croutons or chopped parsley make a good garnish, if desired


Instructions

  1. In a soup pot, sauté the onion and leeks in the butter over medium heat until soft, about 10 minutes.
  2. Add the water, potatoes, parsley, bay leaves, and 1 teaspoon of salt and bring to a boil. Lower heat to medium-low, cover, and simmer about 30 minutes or until potatoes are soft.
  3. Remove the bay leaves. Purée the soup in a blender, in two batches, until creamy and smooth. Return the soup to the soup pot and heat gently. This soup typically needs a fair amount of salt; keep adding salt a bit at a time, tasting as you go, until the leek flavor shines through.
  4. Add the pepper, and garnish with croutons or chopped parsley if desired.

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Catherine Walthers
Catherine Walthers
Catherine Walthers, Bluedot’s food editor, is a Martha’s Vineyard-based writer, culinary instructor, and private chef. A former journalist, she is the author of 4 cookbooks, including Kale, Glorious Kale, Soups + Sides, and Raising the Salad Bar. She wrote an environmental guidebook called A Greener Boston published by Chronicle Books in 1992. Follow her on Instagram @catherine_walthers.
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