Potato Leek Soup

Name: Potato Leek Soup
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 3 larges leeks (about 3 cups, chopped); 2 Tbsps butter; 946 milliliters chicken broth (or vegetable broth for vegetarian option); 907 grams potatoes (Yukon gold or Russet), peeled, diced into 1/2-inch pieces; 1 teaspoon sea salt, less or more to taste; 1 pinch Pinch of dried marjoram; 1 or 2 sprigs fresh thyme, or 1/2 teaspoon dried thyme; 1 bay leaf; 59 milliliters chopped fresh parsley; 1 serving Sprinkle of Tabasco sauce or other red chili sauce; 1 serving White or black pepper to taste

Potato Leek Soup might be It is a good option if you're following a gluten free and lacto ovo vegetarian diet. A mixture of sea salt, sprigs thyme, chicken broth, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 1 hour. Users who liked this recipe also liked Potato-Leek Soup, Potato Leek Soup, and Potato Leek Soup.

Instructions

and cut the leeks:

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Leek

Cut off the roots of the leeks.

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Leek

Cut the leeks lengthwise, fan them open under running water to dislodge any dirt or mud hiding inside.

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Leek

Water

Cut off the tough dark green tops and discard (either compost or freeze for making stock).

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Stock

Slice the white and light green parts of the leeks crosswise into 1/4-inch thick slices.

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Leek

Place the slices in a bowl of cold water and agitate them with your hands to dislodge any remaining dirt. Then scoop out the leeks with a sieve or slotted spoon. (See How to Clean Leeks)

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Leek

Water

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Slotted Spoon

Sieve

Bowl

Cook leeks in butter to soften: Melt butter on medium heat in a 3 to 4 quart thick-bottomed pot.

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Butter

Leek

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Pot

Add the chopped leeks, stir to coat with the butter.

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Butter

Leek

Cover the pot and reduce the heat to low, cook for 10 minutes until the leeks are softened. Check to make sure the leeks are not browning.

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Leek

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Pot

Simmer the soup:

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Soup

Add the broth, diced potatoes, bay leaf, marjoram, thyme, and a teaspoon of salt to the pot.

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Bay Leaves

Marjoram

Potato

Broth

Thyme

Salt

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Pot

Increase the heat to high to bring to a simmer, then lower the heat to maintain a low simmer, and cook for 20 minutes, until the potatoes are cooked through.

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Potato

Remove and discard the bay leaf and thyme sprig. Use an immersion blender or standing blender to blend about half of the soup if you want a chunky soup, or all of it if you would like your soup to be more smooth.

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Bay Leaves

Thyme

Soup

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Immersion Blender

Blender

Note: if you're using a standing blender, purée the soup in batches, don't fill the blender more than a third full at a time, and remember to hold down the lid while the blender is going.

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Soup

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Blender

Add the parsley, and cook a few minutes more.

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Parsley