Potato Leek Soup
Yukon Golds blend creamy without getting gluey like russets would - their waxy texture is perfect for soup. Cleaning leeks properly is annoying but essential; grit ruins the whole velvety thing you're going for.
Ingredients
- 3 tbsp extra virgin olive oil
- 4 large leeks
- 4 cloves garlic minced
- 5 cups vegetable broth
- 2.5 lbs Yukon Gold potatoes peeled and diced into 1/2-inch pieces
- 1.5 tsp Diamond Crystal kosher salt
- 1 bay leaf
- 3 sprigs of fresh thyme
- Freshly chopped chives and black pepper for garnish
Instructions
- Trim leeks, keeping white and light green parts. Halve lengthwise, chop crosswise, wash thoroughly.
- Heat olive oil in large pot over medium heat.
- Cook leeks 8-10 minutes until soft, stirring occasionally.
- Add garlic, cook 1 minute until fragrant.
- Add potatoes, salt, bay leaf, thyme, and broth. Bring to boil.
- Reduce heat, cover, simmer 15-20 minutes until potatoes are tender.
- Remove bay leaf and thyme stems.
- Blend soup until smooth with immersion blender.
- Garnish with chives and black pepper.
Notes
Keep heat medium-low to prevent leeks from browning. Ensure potatoes are fork-tender before blending.