This is a slight variation on traditional potato leek soup. Instead of the cream, I add carrots and celery. This makes it a little lighter and also adds some color and texture.
I prefer the soup with a little texture so I only process very briefly in the blender.
Ingredients
- 2 tablespoons unsalted butter
- 2 whole leeks, light green and white parts only, halved lengthwise and roughly chopped
- 2 whole garlic clove, minced
- 4 cups low-sodium chicken broth
- 1 1/2 pounds Yukon Gold or Russet potatoes, peeled and cut into 1/2-inch cubes
- 1 whole fresh or dried bay leaf
- 2-3 sprigs of fresh thyme
- 1/2 cup shredded carrots (about 1 medium carrot)
- 1/2 cup diced celery
- 1/2 cup milk
- Chopped chives, for garnishing
Directions
- 1In a large pot, melt butter over medium. Add leeks, season with salt and pepper, and cook, stirring occasionally, until softened but not browned, 4 to 5 minutes. Add garlic and stir until fragrant, 1 minute.
- 2Add broth, potatoes and bay leaf; season with salt, and bring to a boil over medium-high heat. Cover, adjust heat to medium-low and cook at a gentle simmer until potatoes are completely tender, 15 minutes. Discard bay leaf and thyme sprigs.
- 3Working in two batches, if necessary, transfer soup to a blender and purée just until smooth. (Resist the urge to overprocess in the blender, which can result in gummy soup.) Return soup to the pot or, for an extra-silky soup, strain through a fine-mesh sieve into the pot.
- 4Stir in milk, carrot and celery over medium. Bring to a boil and let simmer for just 1-2 minutes to slightly soften the vegetables. Season with salt and pepper, if necessary.
Notes
- Use vegetable broth for a vegetarian option
Estimated Time
Preparation: 15 minutes
Cooking: 30 minutes
Original Recipe Source:
https://cooking.nytimes.com/recipes/1025764-potato-leek-soup