potato-leek-soup

potato-leek-soup

#soup #potato #leek #vegetarian #comfort food #gluten free #fall #winter #english #french
👥 6 servings 🍽️ Recipes ⏱️ Prep Time: 25 minutes 🔥 Cook Time: 40 minutes 🌍 English, French 👤 Jennifer Segal 📖 https://www.onceuponachef.com/recipes/potato-leek-soup.html

🥘 Ingredients

  • butter
    3 tbsp
  • leeks (white and light green parts only, roughly chopped)
    4
  • garlic (peeled and smashed)
    3 cloves
  • potatoes (peeled and roughly chopped into ½-inch pieces)
    2 lbs
  • chicken or vegetable broth
    7 cups
  • bay leaves
    2
  • thyme sprigs
    3
  • salt
    1 tsp
  • ground black pepper
    1/4 tsp
  • thyme sprigs
  • bay leaves
  • heavy cream
    1 cup
  • salt
  • ground black pepper
  • chives (finely chopped)

🍳 Cookware

  • large soup pot
📝

Note: If using a standard blender to purée the soup: be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape; and pour blended soup into a clean pot.

📝

Freezer-Friendly Instructions: The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.

  1. 1
    butter melted over medium heat in a large soup pot . Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about ⏱️ 10 minutes . Adjust the heat as necessary so as not to brown.
    butter: 3 tbsp, leeks: 4 (white and light green parts only, roughly chopped), garlic: 3 cloves (peeled and smashed)
  2. 2
    Add the potatoes , chicken or vegetable broth , bay leaves , thyme sprigs , salt and ground black pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for ⏱️ 15 minutes , or until the potatoes are very soft.
    potatoes: 2 lbs (peeled and roughly chopped into ½-inch pieces), chicken or vegetable broth: 7 cups, bay leaves: 2, thyme sprigs: 3, salt: 1 tsp, ground black pepper: 1/4 tsp
  3. 3
    Fish out the thyme sprigs and bay leaves , then purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.)
    thyme sprigs, bay leaves
  4. 4
    Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and ground black pepper . If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out.
    heavy cream: 1 cup, salt, ground black pepper
  5. 5
    Garnish with chives for serving.
    chives (finely chopped)