14 Nov
2024
Recipe of the Month for November
Potato Leek Soup
Ingredients
- 4 large leeks, about 2½ pounds, white and light green parts only
- 3 tablespoons unsalted butter
- 1 teaspoon sea salt
- Freshly ground black pepper
- 2 pounds Yukon gold potatoes or yellow potatoes, chopped
- 3 garlic cloves, grated
- 6 cups Leek Top Broth (below) or vegetable broth
- 3 fresh thyme sprigs, bundled
- 1 cup milk or heavy cream
- 1 tablespoon fresh lemon juice
- Chopped fresh chives, for garnish
Optional Leek Top Broth
- 4 large leeks, about 2½ pounds, dark green tops only
- 12 cups water
- 8 fresh thyme sprigs
- 5 garlic cloves, smashed
- 1 tablespoon sea salt
- 1 tablespoon black peppercorns
Instructions
- Optional: Make the leek top broth.
- Cut the dark green tops off the leeks. Wash well and add to a large pot with the water, thyme, garlic, salt, and peppercorns.
- Bring to a boil over high heat, then reduce the heat and simmer for 30 minutes.
- Strain and measure 6 cups broth for the soup. Freeze the remaining broth or store it in the refrigerator for another use.
- Make the soup: Chop the white and light green parts of the leeks. Wash well.
- Heat the butter in a large pot or Dutch oven over medium heat. Add the leeks, salt, and several grinds of pepper and cook for 8 to 10 minutes, stirring occasionally, or until the leeks are soft.
- If the leeks start browning before they soften, reduce the heat.
- Add the potatoes, garlic, broth, and thyme and simmer for 20 minutes, or until the potatoes are very soft.
- Use an immersion blender or transfer to an upright blender to blend until smooth.
- Return the soup to the pot and stir in the milk. Season to taste, adding the lemon juice, if desired.
