SOUP SERIES: nourishing potato leek soup

SOUP SERIES: nourishing potato leek soup

This soup is a classic, quick meal that is nourishing and comforting in the colder months of Fall & Winter. Leeks and potatoes are are both in season at the start of Fall. I describe leeks as a cross between cabbage and onions.  They have that sweet, subtle flavor of cabbage that can turn nutty when browned and have a very subtle onion flavor.  They’re a Fall and Winter favorite!  Yukon gold potatoes offer a creamy potato texture.  Thyme and chicken broth round out the flavors.  And a bit of cream adds an additional layer of subtlety to the soup. Gather these simple ingredients, try the recipe, and this soup will quickly win you over.

Potato Leek Soup
Yield: 4 servings

Potato Leek Soup

This is a comforting classic soup perfect for cold winter nights. The subtle onion flavor and sweetness from the leeks combine wonderfully with creamy Yukon gold potatoes!

Ingredients

  • 3-4 large leeks, cleaned and sliced
  • 3 TBSP butter
  • 4 cloves garlic, chopped
  • 1 TBSP fresh thyme
  • 1/2 cup dry white wine
  • 1.5 LBS Yukon gold potatoes, thinly sliced
  • 6 cups chicken broth
  • 1 TSP salt
  • 1/2 TSP freshly ground black pepper
  • 1/2 cup heavy cream
  • 2 TBSP fresh chives for garnish

Instructions

Trim ends of the leeks and slice in half length-wise. This will allow you to easily rinse the dirt from the leeks. After rinsing, slice into 1/4" slices. Next, heat butter in a Dutch oven or soup pot over medium-low heat. Add the leeks, garlic, and thyme and sauté until tender, golden, and aromatic. Next, add the white wine and allow to simmer until most of it is reduced.

Add the potatoes, chicken stock, salt and pepper. Bring to a boil and then turn heat down to low and simmer, covered for 15-20 minutes.

Once the potatoes are tender, blend the soup using either an immersion blender or standing blender. Puree to your desired consistency - I like it mostly pureed with some texture remaining from the leeks and potatoes. Return the soup to the pot, whisk in the heavy cream and serve garnished with the fresh chives.

Notes

Inspired by: Feasting At Home