Potato Leek Soup

This Potato Leek Soup combines buttery golden potatoes with fresh leeks in a hearty, thick, and downright delicious soup.

Ingredients

2 tablespoons olive oil

2 tablespoons unsalted butter

2-3 leeks thinly sliced (4.5 cups)

1 tablespoon minced garlic

Fine sea salt & pepper

2 pounds Yukon Gold potatoes unpeeled and chopped to 1/2-inch pieces (7 cups)

1 tablespoon white wine vinegar, optional

7 cups chicken stock (or veggie stock if vegetarian)

2 fresh bay leaves (or 3 dried)

6 sprigs fresh thyme (or 3/4 tsp dried)

1 cup heavy whipping cream

For serving: finely chopped fresh chives, croutons, crusty warmed bread

Instructions

PREP LEEKS: Trim the ends, remove outer leaves, and cut leeks in half in the middle to get 4 pieces. Cut each piece in half down the middle to get 8 pieces. Thinly slice then measure and add to a strainer. Wash and gently scrub under cold water (leeks are notoriously very dirty!) then thoroughly dry before starting (I like to pop 'em in a salad spinner).

LEEKS AND GARLIC: Set a large soup pot over medium heat. Drizzle in oil and add butter. Once butter is mostly melted, add in the prepared leeks, minced garlic, and salt/pepper to taste (I add 1 tsp salt & 3/4 tsp pepper). Cook, stirring regularly, until leeks are soft, wilted, and golden, about 10-12 minutes. Reduce heat if leeks are browning. Meanwhile, prep the potatoes-- see Note 1.

SIMMER: Add the potatoes, vinegar (if using), chicken stock, bay leaves, and fresh thyme to the pot. Bring to a boil (uncovered) and once boiling, cover pot with a lid and turn the heat down to low. Simmer for 15-18 minutes or until potatoes are easily pierced with a fork. Turn off heat and let slightly cool, about 10 minutes. Pull out the thyme and bay leaves; discard.

BLEND: Either use an immersion blender to blend the soup, or transfer in batches to a high-powered blender (don't fill the blender above 1/2 way full or it will explode! See Note 2.) Blend until very smooth (I typically blend each batch for 2 minutes) then return to soup pot. Pour in heavy cream and stir to warm through over low heat.

ENJOY: Taste, adjust seasonings adding more salt & pepper if needed. Trouble-shooting: Soup too thin? Simmer until it thickens. Too thick? Add a splash more stock. Ladle into bowls, drizzle cream on top (optional) and garnish with chives. Add croutons or top or serve with some warmed crusty bread for dipping!

Notes

Note 1: Potatoes: If you're using gold potatoes, no need to peel. The skin on this particular variety of potatoes is so delicate, that they blend and incorporate into the soup really nicely. If using a different type of potato with a thicker or waxier skin, then you'll want to peel it first.

Note 2: Blending: Remember that heat expands, so if it is too hot or there is too much in the blender, it can explode or spill over. Don't overfill the blender; you only want it halfway full to blend. (We blend this soup in 2-3 batches.) Use your blender's hot/soup setting. Blender doesn't have one? Compensate by replacing the blender lid with a folded towel and holding it in place with your hands. This will help reduce steam pressure. Increase the speed slowly and watch it carefully the entire time it's blending.