A luxurious, velvety leek and potato soup that is both comforting and satisfying.
40 minutes
A luxurious, velvety leek and potato soup that is both comforting and satisfying.
Leek, white and light-green parts, thinly sliced
each
Unsalted Butter, melted
tablespoons
Potatoes, peeled and cubed
each
cups
cups
to taste
Black Pepper, freshly ground
to taste
Chives, chopped
for garnish
1. Prepare the Leeks
Thoroughly clean 4 medium leeks, focusing on the white and light-green parts. Slice them thinly.
2. Cook the Leeks
In a large pot, melt 2 tablespoons of butter over medium heat. Add the sliced leeks and cook gently, stirring occasionally, until softened and sweet, about 10 minutes.
3. Prepare the Potatoes
While the leeks are cooking, peel and cube 4 medium potatoes.
4. Combine Ingredients and Simmer
Add the cubed potatoes to the pot with the leeks, along with 4 cups of chicken or vegetable broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 20 minutes.
5. Blend the Soup
Using an immersion blender or a countertop blender in batches, blend the soup until smooth and velvety.
6. Add Cream and Season
Return the blended soup to the pot and stir in 1 cup of heavy cream. Season generously with salt and freshly ground black pepper to taste.
7. Serve
Serve the soup hot, garnished with chopped fresh chives or a swirl of cream.
Top the soup with a garnish that adds both flavor and texture contrast, such as crumbled bacon, pancetta, or toasted nuts like sliced almonds or pine nuts.
Follow the core recipe, but reduce the amount of potatoes. After blending, add pieces of smoked salmon and fresh dill to the soup for a luxurious twist.
Stir in a handful of grated cheese such as Gruyère, sharp cheddar, or smoked gouda at the end of cooking for a cheesy dimension.
Keep the potatoes, but add sautéed celery and onion with the leeks. After blending, add canned or fresh clams and a splash of their juice for a take on the New England classic.
Replace potatoes with corn (fresh or frozen). Add a pinch of cayenne pepper or smoked paprika for heat. After blending, add cooked shrimp to the soup and simmer until they're heated through.
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