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Potato Leek Soup
Recipe

13 INGREDIENTS • 12 STEPS • 1HR 30MINS

Potato Leek Soup

4.8
5 ratings
Adapted from an Andrew Zimmerman recipe in Food & Wine.
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Aaron Ayotte
Chef. Writer. Comedian.
Adapted from an Andrew Zimmerman recipe in Food & Wine.
1HR 30MINS
Total Time
$7.78
Cost Per Serving
Ingredients
Servings
2
US / Metric
Leek
2
Leeks
Potato
1.5 lb
Celery
1 stalk
Garlic
1 clove
Fresh Thyme
1 sprig
Fresh Sage
1 sprig
Chicken Stock
8 cups
Chicken Stock
Heavy Cream
1 cup
Heavy Cream
Salt
to taste
Ground White Pepper
to taste
Ground White Pepper
or Black Pepper
Nutrition Per Serving
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Calories
1082
Fat
56.5 g
Protein
34.6 g
Carbs
108.3 g
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Potato Leek Soup
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Aaron Ayotte
Chef. Writer. Comedian.
Cooking InstructionsHide images
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 (1.5 lb). Place the cubes in a bowl with cold water, so they do not oxidize.
step 6 Peel and cube the Potatoes (1.5 lb). 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 (8 cups), Potato and Dried Tarragon (1/2 Tbsp). Bring to a boil, then simmer over moderately low heat until the vegetables are very tender, about 30 minutes.
step 8 Add Chicken Stock (8 cups), Potato and Dried Tarragon (1/2 Tbsp). Bring to a boil, then simmer over moderately low heat until the vegetables are very tender, about 30 minutes.
step 9
Add Heavy Cream (1 cup) 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 (1 cup) 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!
Tags
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Appetizers
American
Shellfish-Free
French
Fall
Potatoes
Soup
Winter
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