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  • Writer's pictureElizabeth Carroll

Potato Leek Soup


4-5 Large Leeks, rinsed, sliced in half approximately 4-5 cups)

6 Medium Yukon Gold Potatoes, cut in 1" cubes

8c Vegetable (or Chicken) Stock

4T Unsalted Butter

5-6 Cloves Garlic, peeled and smashed

1/2t Dried Thyme

1t Salt

1/2t White Pepper

1c Heavy Cream

Optional Garnish:

Crispy Pancetta (non-vegetarian option)

Fresh Chives

Crispy, Fried Onions


1. Prepare two large bowls with cold water

2. Slice leeks in half, using white and light green parts only. Break the leeks apart as you put them in water - since they're often covered in a hefty layer of dirt. The leeks will float in the water and the dirt will sink to the bottom. Use a mesh skimmer to remove the cleaned leeks

3. Cut potatoes into 1" cubes and soak in the other large bowl of water, to remove any excess starch

4. In large pot, melt butter over medium heat

5. Once butter has melted, add leeks and garlic. Cook until the leeks are fragrant and soft, approximately 10 minutes

6. Add drained potatoes, broth, thyme, salt, and pepper

7. Cover and simmer 15 minutes, until potatoes have softened

8. Once potatoes pierce easily with a fork, turn heat to low. Use a stick blender to puree the potatoes and leeks. Puree in 15 second increments until there are no more large chunks (small lumps are inevitable). You can remove ladles of soup and put them in a blender, but you will need to return the soup to the pot

9. Stir in heavy cream and keep over low heat until the cream is warmed, approximately 5 minutes

10. Serve in bowls and garnish with topping of your choice

Makes approximately 6 servings

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