Potato Leek Soup
Pair with 2021 White Pinot Noir
by Once Upon a Chef
Serves: 6 people
Total Time: 1 hour and 5 minutes
Ingredients:
3 tablespoons unsalted butter
4 large leeks, white and light green parts only, roughly chopped (about 5 cups)
3 cloves garlic, peeled and smashed
2 pounds of Yukon Gold potatoes, peeled and roughly chopped into 1/2-inch pieces
7 cups chicken or vegetable broth
2 bay leaves
3 sprigs of fresh thyme
1 teaspoon salt
1/4 teaspoon ground black pepper
1 cup heavy cream
Chives, finely chopped for serving
Step 1:
Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook. Stir regularly until soft and wilted, about 10 minutes.
Step 2:
Add the potatoes, broth, bay leaves, thyme, salt, and pepper to the pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes or until the potatoes are very soft.
Step 3:
Fish out the thyme sprig and bay leaves, then puree the soup with a hand-held immersion blender until smooth. Add heavy cream and bring to a simmer. Taste and adjust the seasoning with salt and pepper. If too thin, simmer until thickened. If it is too thick, add water or stock to thin it out.
Step 4:
Garnish with fresh herbs if desired.
