Potato Leek Soup
- 4 tablespoons salted butter
- 3 medium leeks, white and light green parts halved lengthwise, thinly sliced, then rinsed and drained
- Kosher salt and ground black pepper
- 7 cups homemade vegetable stock or store bought
- 2 ½pounds russet potatoes (about 5 medium), peeled and cut into 1-inch chunks
- 1 head garlic, outer papery skins removed, top third cut off and discarded
- 1 bay leaf
- 4 sprigs thyme
- 2 teaspoons lemon juice
- Sour cream or crème fraîche
- Shredded Gruyère or cheddar cheese
Optional Toppings - Crumbled feta or fresh goat cheese (chèvre)
- Chopped fresh dill or fresh chives
- Thinly sliced smoked salmon or lox, cut into ribbons
- Toasted sunflower seeds or chopped toasted hazelnuts
- Chopped bacon or pancetta, cooked until browned and crisp
- Chili crisp or chili oil
- Fried shallots, onions or garlic
- Pesto or tapenade
- Chopped pickled sweet peppers
- Balsamic vinegar
- Smoked paprika
- Chopped hard-cooked eggs
Yield: 6 to 8 Servings
Instructions
- To make the soup, in a large pot over medium-low, melt the butter. Stir in the leeks and 1 teaspoon salt, then cover and cook, stirring occasionally, until the leeks are softened and lightly browned, about 20 minutes.
- Add the potatoes, garlic, bay, thyme and ½ teaspoon each salt and pepper, followed by 7 vegetable stock. Bring to a simmer over medium-high, then reduce to medium-low, cover and cook, stirring occasionally, until the potatoes fall apart when pressed with a fork, 25 to 30 minutes. Remove from the heat and cool, uncovered, for 10 minutes.
- Using tongs, remove the garlic head and, holding it cut side down, squeeze the cloves into the soup. Remove and discard the thyme sprigs and bay. Using a blender and working in batches to avoid filling the jar more than two-thirds full, puree the soup until smooth, about 1 minute; add each batch to a large saucepan. Set over medium and heat the soup, stirring, until hot, about 5 minutes. Stir in the lemon juice, then taste and season with salt.