Potato Leek Soup

13 INGREDIENTS • 12 STEPS • 1HR 30MINS

Potato Leek Soup

Recipe

4.8

5 ratings

Adapted from an Andrew Zimmerman recipe in Food & Wine.

Adapted from an Andrew Zimmerman recipe in Food & Wine.

Aaron Ayotte

Chef. Writer. Comedian.

1HR 30MINS

Total Time

$7.78

Cost Per Serving

Ingredients

Servings

2

us / metric

3 Tbsp

Unsalted Butter

2

Leeks

680 g

1 stalk

1

1 clove

1 sprig

1 sprig

2 tsp

1.9 L

Chicken Stock

240 mL

Heavy Cream

to taste

to taste

Ground White Pepper

or Black Pepper

Nutrition Per Serving

VIEW ALL

Calories

1082

Fat

56.5 g

Protein

34.6 g

Carbs

108.3 g

Aaron Ayotte

Chef. Writer. Comedian.

Cooking Instructions

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step 1

In a large saucepan, melt the Unsalted Butter (3 Tbsp).

step 1 In a large saucepan, melt the Unsalted Butter (3 Tbsp).

step 2

Thinly slice the white and green parts of the Leeks (2).

step 2 Thinly slice the white and green parts of the Leeks (2).

step 3

Mince the Yellow Onion (1).

step 3 Mince the Yellow Onion (1).

step 4

Thinly slice the Celery (1 stalk).

step 4 Thinly slice the Celery (1 stalk).

step 5

Mince the Garlic (1 clove).

step 5 Mince the Garlic (1 clove).

step 6

Peel and cube the Potatoes (680 g). Place the cubes in a bowl with cold water, so they do not oxidize.

step 6 Peel and cube the Potatoes (680 g). Place the cubes in a bowl with cold water, so they do not oxidize.

step 7

Add the leeks, celery, onion, garlic, Fresh Thyme (1 sprig), Fresh Sage (1 sprig) and a generous pinch of Salt (to taste). Cook over moderate heat, stirring occasionally, until the vegetables are soft and just starting to brown.

step 7 Add the leeks, celery, onion, garlic, Fresh Thyme (1 sprig), Fresh Sage (1 sprig) and a generous pinch of Salt (to taste). Cook over moderate heat, stirring occasionally, until the vegetables are soft and just starting to brown.

step 8

Add Chicken Stock (1.9 L), Potato and Dried Tarragon (2 tsp). Bring to a boil, then simmer over moderately low heat until the vegetables are very tender, about 30 minutes.

step 8 Add Chicken Stock (1.9 L), Potato and Dried Tarragon (2 tsp). Bring to a boil, then simmer over moderately low heat until the vegetables are very tender, about 30 minutes.

step 9

Add Heavy Cream (240 mL) to the saucepan and simmer over moderate heat until slightly thickened, about 7 minutes. Season the soup with Salt (to taste) and Ground White Pepper (to taste); discard the thyme and sage sprigs.

step 9 Add Heavy Cream (240 mL) to the saucepan and simmer over moderate heat until slightly thickened, about 7 minutes. Season the soup with Salt (to taste) and Ground White Pepper (to taste); discard the thyme and sage sprigs.

step 10

At this point you can serve the soup as is, or blend with an immersion blender or blender. If you use a blender, make sure to blend in batches and only fill half full.

step 10 At this point you can serve the soup as is, or blend with an immersion blender or blender. If you use a blender, make sure to blend in batches and only fill half full.

step 11

Cover the hole in the top with a towel, so as to let the steam release. Do not completely cover with the lid, or else you will have a huge mess on your hands. Blend on low.

step 11 Cover the hole in the top with a towel, so as to let the steam release. Do not completely cover with the lid, or else you will have a huge mess on your hands. Blend on low.

step 12

Ladle the soup into bowls and serve! Feel free to garnish with any nice greens or herbs you might have around. I used celery leaves and drizzled with a bit of olive oil. Enjoy!

step 12 Ladle the soup into bowls and serve! Feel free to garnish with any nice greens or herbs you might have around. I used celery leaves and drizzled with a bit of olive oil. Enjoy!

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