Potato Leek Soup
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Anytime my husband and I go out to dinner he orders Potato Leek Soup. Unfortunately, it’s one of those things you just can’t buy in a can, so I decided to create my own recipe.
Potato soup by itself is reminiscent of a baked potato with its creamy texture and nutty flavor. Adding leeks elevates it to a whole new level. As part of the onion family, they are a little milder, so you get that onion flavor without the onion bite to it. Another flavor element to this recipe is the addition of buttermilk, which adds a little bit of tang.
Cutting the Potatoes and Leeks
I like to use Yukon Gold potatoes for this soup, but russets work just as well. You want a variety that is firm and hard, one that you might use for a baked potato.
A knife that works great for cutting potatoes is Cutco’s Traditional Cheese Knife. Its sharp Micro Double-D™ edge easily cuts through the hard texture, and the holes along the blade prevent the starchy potato pieces from sticking.
For the leeks, cut off the dark green tops and the root ends. Using a 7-1/2″ Vegetable Knife, cut the white and light green parts in half lengthwise and then slice into half-moons.
In a medium bowl, cover the leeks with cool water. Swish them around and rub off any dirt or grit and then drain them well.
Putting It Together
To make the soup, begin by sautéing the leeks in butter and olive oil over medium heat for about five minutes, until soft. Sprinkle them with garlic powder and stir. Then add the potatoes, vegetable broth, salt, pepper, a bay leaf and sprigs of fresh thyme. Bring everything to a simmer then cover the pot, reduce the heat to medium-low and cook, stirring occasionally for 20-25 minutes.
When the potatoes are fork-tender, remove the pan from the heat and discard the bay leaf and thyme sprigs.
Using an immersion blender, whip the soup until smooth, but don’t overdo it. Place the soup back on the stovetop, stirring in the buttermilk and heavy cream. Bring it to a simmer to cook four or five minutes. If it’s too thick, add more vegetable broth.
To serve the Potato Leek Soup, I like to ladle it into bowls and top with some chopped chives to add a little color. The chives also pair well with the leeks. Chop them with the 5″ Petite Santoku.
If you want to freeze the soup, just don’t put the dairy in and when you pull it out of the freezer add the buttermilk and cream.
If you’ve ever craved comfort in a bowl, this Potato Leek Soup is for you. It is incredibly easy to make and has delicious flavor.
Ingredients
- 3 Yukon Gold or russet potatoes (about 2 pounds), peeled and cubed
- 3 leeks, medium, chopped into half-moons
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 teaspoons garlic powder
- 5 cups vegetable broth, divided
- Salt and pepper, to taste
- 1 bay leaf
- 2 sprigs of fresh thyme
- 1 cup buttermilk
- 1/2 cup heavy cream
- Chives, chopped for garnish
Directions
- Prepare the potatoes and the leeks. Scrub clean, then peel and cube the potatoes.
- For the leeks, cut off the dark green tops and the root ends. Slice the white and light green parts in half lengthwise, then chop into half-moons. In a medium bowl cover the leeks with cool water and rub off any dirt or grit. Drain the leeks well.
- In a large soup pot or Dutch oven over medium heat, melt the butter with the olive oil. Add the leeks and sauté for about 5 minutes until soft, stirring occasionally. Sprinkle the garlic powder over the leeks and stir.
- Add the potatoes, 4 cups of broth, salt, pepper, bay leaf and thyme sprigs to the pot. Bring to a simmer then cover the pot, reduce the heat to medium-low and cook, stirring occasionally, for 20-25 minutes. The potatoes should be very soft and fall apart when poked with a fork.
- Remove the pot from the heat. Carefully remove and discard the thyme and bay leaf.
- Using an immersion blender whip until just smooth – want to make sure you don’t overdo it. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
- Stir in the buttermilk and heavy cream and bring to a simmer for 4-5 minutes. If it’s too thick, add remaining vegetable broth. Ladle soup into bowls and garnish with chopped chives.
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