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Home Recipes
Soup

Potato Leek Soup

Potatoes and leeks pair beautifully, with the creamy potato balancing the leek’s gentle sweetness. This version of the well-known classic stays true to its simplicity, with the elegant addition of rosemary and parsley.

Ingredients :

    2 dried bay leaves
    6 sprigs fresh rosemary, or 2 teaspoons crushed dried rosemary
    4 sprigs fresh flat-leaf parsley
    1 teaspoon whole black peppercorns
    3 tablespoons olive oil
    4 tablespoons unsalted butter
    4 stalks celery, cut into ¼-inch dice
    6 leeks, white parts only, washed well, thinly sliced
    4 shallots, diced
    6 cloves garlic, minced
    2 ½ pounds Yukon gold potatoes, peeled and cut into 1-inch pieces
    8 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
    1 cup milk
    ½ cup heavy cream
    Salt and freshly ground black pepper

Direction :

    Make a bouquet garni: First wrap bay leaves, rosemary, parsley, and peppercorns in a piece of cheesecloth. Then tie with a piece of kitchen twine, and set aside.
    Heat olive oil and butter in a medium stockpot. Add celery, leeks, shallots, and garlic; cook on medium-low heat until very soft, about 45 minutes, stirring only occasionally. Do not brown. Add potatoes, stock, and reserved bouquet garni. Bring mixture to a boil, and then reduce to a gentle simmer. Cook until potatoes are very tender, about 40 minutes. Remove bouquet garni, and discard.
    Working in batches, pass half of the soup through a food mill, fitted with a medium disk, into a large saucepan. Add remaining chunky soup. Place the saucepan on medium-low heat to warm soup. Slowly stir in milk and cream, and season with salt and pepper. Serve hot.

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