What has gotten into me over the past few weeks?!? I say that I don’t particularly like potatoes, yet here I go with another potato recipe.
It’s just that I found such beautiful leeks at the farmer’s market! I couldn’t help but make potato leek soup. When searching for soup recipes, I found that most let the leeks blend into the background. In my opinion, the leeks should be the star of the show, with a supporting cast of potatoes. And so, I created my own version of potato leek soup, with a few simple ingredients.
Potato Leek Soup: I serve this soup with a generous grating of Parmesan cheese, and a lightly toasted slice of French bread.
5 large leeks 1 1/2 lbs thin-skinned potatoes 4 tablespoons butter 3 cloves garlic, smashed and sliced 2 bay leaves 3 sprigs of fresh thyme salt & pepper, to taste
Slice the leeks into half-moons, and rinse extremely well, as leeks tend to hold hidden dirt. Scrub the potatoes, and chop into small pieces. Set the potatoes and leeks aside.
Melt the butter in a large saucepan over medium heat. Add the leeks, garlic, bay leaves, and thyme. Cook until the leeks begin to soften, about 8 minutes. Add the potatoes to the pot, along with enough water to cover the ingredients. Cover the pot with a lid and simmer until the potatoes are soft, topping off with water as needed.
When the potatoes are fully cooked, puree the mixer with an immersion blender, or in a blender.* (I like to leave the soup slightly chunky, as it adds an extra textural element). Once the soup is blended to your desired texture, add salt and pepper to taste.
*If you do use a blender, make sure to puree in batches, and cover the top with a towel. The steam causes extra pressure, so be careful not to overfill the blender container!