This recipe relies on starchy potatoes for creaminess, instead of heavy cream. Warming and satisfying, it's the perfect accompaniment to some sautéed vegetables or a small piece of fish.

This recipe relies on starchy potatoes for creaminess, instead of heavy cream. Warming and satisfying, it's the perfect accompaniment to some sautéed vegetables or a small piece of fish.

Yields1 Serving
 8 yukon gold potatoes, peeled and chopped into even cubes
 2 russet potatoes, peeled and chopped into even cubes
 2 Tablespoons olive oil
 3 Tablespoons salted butter
 2 large leeks, washed well and chopped-white and light green parts
 4 cups bone broth (or water)
 1/2 teaspoon salt, plus more for boiling
 freshly ground pepper, to taste
1

Fill a large stock pot with cold water. Place the potatoes into the water, salt well, and bring to a boil. Cook until the potatoes are fork tender. Then drain the water, leaving the potatoes in the pot.

2

Meanwhile, heat the olive oil and butter in a pan. Add the chopped leeks and salt. Sauté for 5 minutes.

3

Add the leeks to the pot of potatoes, making sure to transfer all of the oil and butter as well. Add half of the broth or water.

4

Using a hand mixer, puree the soup. Add the remaining broth, 1 cup at a time, as you puree until you've reached the desired consistency.

5

Taste and season with salt, pepper, and other herbs of your choosing, such as ground celery seeds or garlic salt. Top with chopped scallions and serve warm.

CategoryCooking Method, ,

Ingredients

 8 yukon gold potatoes, peeled and chopped into even cubes
 2 russet potatoes, peeled and chopped into even cubes
 2 Tablespoons olive oil
 3 Tablespoons salted butter
 2 large leeks, washed well and chopped-white and light green parts
 4 cups bone broth (or water)
 1/2 teaspoon salt, plus more for boiling
 freshly ground pepper, to taste

Directions

1

Fill a large stock pot with cold water. Place the potatoes into the water, salt well, and bring to a boil. Cook until the potatoes are fork tender. Then drain the water, leaving the potatoes in the pot.

2

Meanwhile, heat the olive oil and butter in a pan. Add the chopped leeks and salt. Sauté for 5 minutes.

3

Add the leeks to the pot of potatoes, making sure to transfer all of the oil and butter as well. Add half of the broth or water.

4

Using a hand mixer, puree the soup. Add the remaining broth, 1 cup at a time, as you puree until you've reached the desired consistency.

5

Taste and season with salt, pepper, and other herbs of your choosing, such as ground celery seeds or garlic salt. Top with chopped scallions and serve warm.

POTATO LEEK SOUP

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