Potato Leek Soup
Recipe by Gingham
Silky and mild, with leeks cooked slowly in butter. Cozy enough for a cold night, simple enough for any night.
Ingredients
- 3 tbsp butter
- 3 large leeks, white and light green parts, sliced
- 2 cloves garlic, sliced
- 2 lb Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 5 cups vegetable or chicken broth
- 1 bay leaf
- 1 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 cup heavy cream or milk
- Chopped chives, to serve
Method
Swish the sliced leeks in a big bowl of cold water to loosen any grit, then lift them out, leaving the grit behind.
Melt the butter in a large pot over medium heat. Add the leeks and cook, stirring now and then, until soft but not browned, 8 to 10 minutes. Add the garlic for 1 minute.
Add the potatoes, broth, bay leaf, and salt. Bring to a boil, then simmer partly covered until the potatoes fall apart when poked, about 20 minutes.
Take out the bay leaf and blend the soup until smooth with an immersion blender, or in batches in a blender with the lid vented.
Stir in the cream and pepper, warm it through, and taste for salt.
Serve topped with chives.
Notes from the source
It thickens in the fridge. Thin it with a splash of broth when you warm it up.