Potato Leek Soup

4.91 from 10 votes

Adding another soup to the WGC arsenal with this incredibly flavorful Potato Leek Soup! Bonus - it freezes great if you want to save some for a rainy day!

Prep Time10

Cook Time30

Total Time40

Course: Soup

Cuisine: American

Servings: people

Author: Gaby Dalkin

Ingredients

3 large leeks, trimmed, halved, cleaned and sliced in ¼ inch slices
2 tablespoons unsalted butter
5 cups chicken stock
2 pounds Yukon gold potatoes, peeled and diced into ½-inch pieces
½ teaspoon kosher salt, plus more to taste
1 bay leaf
2 sprigs fresh thyme (or ½ teaspoon of dried thyme)
¼ cup chopped fresh chives
freshly cracked black pepper to taste
Garlic bread

Instructions

Soak the leeks in a bowl of cold water and remove any excess dirt. Drain from water and set aside.
Heat a heavy-bottomed dutch oven over on medium heat. Add butter and leeks and stir to combine. Reduce the heat to low, and cook for 10 minutes until the leeks are softened and starting to caramelize.
Once the leeks are soft, add the stock, diced potatoes, bay leaf, thyme, and a teaspoon of salt. Increase the heat to high and bring to a boil, then lower the heat to maintain a low simmer, and cook for 20 minutes, until the potatoes are fork tender.
Remove and discard the bay leaf and thyme sprig. Use an immersion blender to blend the soup until smooth. Or carefully blend in batches in a regular blender. Once smooth, fold in the chives and adjust salt and pepper as needed. Serve with garlic bread

Notes

I always serve soup with bread so I can soak up every last drop.

Nutrition