United States / Soup
Potato and Leek Soup
Potato leek soup is a light soup that can be prepared from freezer to table in under 2 hours. It's easy to prepare ahead of time and refrigerate or freeze for later use.
Ingredients
- extra virgin olive oil1 tbsp
- onion, medium; chopped1
- leek, white and light green parts only; sliced and rinsed well1
- garlic, minced2 clove
- russet potato, or Yukon gold; 2 large; peeled and diced1.25–1.5 lb
- vegetable stock6 cup
- leek, green part; cleaned1
- bay leaf
- parsley and thyme, a few sprigs each; optional; tied together
- salt, to taste
- lettuce, leaves; washed and coarsely chopped; 4 cups5 oz
- black pepper, freshly ground
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 8 steps
In a large, heavy soup pot, heat the olive oil over medium heat and add the onion and leeks. Cook, stirring occasionally, for about 5 minutes until soft, .
Add ½ teaspoon salt and the garlic. Cook, stirring constantly, for 1 minute or until the garlic is aromatic.
Add the potatoes, stock, leek green, bay leaf, and parsley/thyme bundle. Bring to a simmer, and season with salt to taste.
Cover and cook for 45 minutes on low heat.
Add the lettuce, and simmer for another 15 minutes. The potatoes should be completely soft and fall apart when you press them.
Blend the soup until smooth with an immersion blender, blender, or food processor fitted with the steel blade (working in stages and covering the blender lid or food processor with a kitchen towel to keep the hot soup from spilling). If you want the soup to have a smoother, silkier texture, strain it through a medium sieve.
Return the soup to the boil, and season with salt and freshly ground pepper to taste.
Serve.
