Potato Leek Soup
Seasonally, leeks are commonly grown in the cooler months, while potatoes are a summer and fall harvest. But with our extraordinary climate, this classic savory soup can be enjoyed year-round.
Ingredients
- 2 tablespoons unsalted butter
- 3 medium leeks (white and light green parts only), cleaned and sliced thinly
- 4 medium potatoes (Yukon Gold or Russet), peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 6 cups chicken or vegetable broth
- 1 cup heavy cream (or half-and-half for a lighter version)
- Salt and freshly ground black pepper, to taste
- 1 bay leaf
- ¼ teaspoon dried thyme (or 1 teaspoon fresh thyme)
- 1 tablespoon fresh parsley, chopped (for garnish)
- Optional: Crumbled bacon or chives for garnish
Instructions
- Slice the leeks thinly and rinse thoroughly in a bowl of water to remove any dirt. Drain well.
- In a large pot, melt the butter over medium heat. Add the leeks, onions, and garlic. Sauté for 5–7 minutes, until softened and fragrant.
- Stir in the diced potatoes and bay leaf. Pour in the broth and bring the mixture to a boil. Reduce the heat and simmer for about 20 minutes, or until the potatoes are tender.
- Remove the bay leaf. Use an immersion blender to purée the soup until smooth, or transfer it in batches to a blender. If you prefer a chunkier soup, blend just half of it.
- Return the blended soup to the pot, stir in the heavy cream (or half-and-half), and season with salt, pepper and thyme. Simmer on low for another 5–10 minutes to combine the flavors.
- Ladle the soup into bowls and garnish with fresh parsley and optional toppings like crumbled bacon or chives.
Notes
WINE PAIRING
A lightly oaked Chardonnay would be a great pairing. The creamy texture of the soup complements the smooth, buttery notes of the wine, while the wine’s acidity helps to cut through the richness of the dish. Choose a Chardonnay with subtle oakiness and fresh fruit flavors, like one from Burgundy or Sonoma Coast.
