Potato and Leek Soup (Print Version)
# Ingredients:
01 -
1 tablespoon butter
02 -
3 leeks (bulb only), sliced into rings
03 -
1 onion, sliced
04 -
5 medium potatoes, peeled and thinly sliced
05 -
Salt and pepper
06 -
½ teaspoon dried marjoram
07 -
¼ teaspoon dried thyme
08 -
2 bay leaves
09 -
5 cups chicken broth
10 -
¼ cup heavy whipping cream
11 -
2 tablespoons olive oil
12 -
1 leek, thinly sliced (for garnish)
13 -
Green onions, thinly sliced (for garnish)
# Instructions:
01 -
Melt the butter in a large stockpot over low heat. Add the leeks, onion, and potatoes, cover, and cook for 10 minutes. Season with salt and pepper.
02 -
Pour in the chicken broth and spices. Bring to a boil, then reduce the heat and simmer, partially covered, for 30 minutes.
03 -
Remove the bay leaves and purée the soup using a blender or food processor. Let it cool to room temperature and stir in the cream.
04 -
Place the olive oil into a small frying pan and bring to medium heat (around 180°C/350°F). Add the sliced leek and fry until crispy. Transfer to a plate lined with a paper towel to drain.
05 -
Garnish the soup with crispy leeks, green onions, and a drizzle of heavy cream before serving.
# Notes:
01 -
Wash the leeks thoroughly to remove any hidden grit.
02 -
Yukon gold potatoes work best for their creamy texture.
03 -
If no immersion blender is available, use a regular blender in batches.
04 -
Taste and adjust seasonings before serving.
05 -
Swap dried thyme for fresh thyme for a vibrant flavor.
06 -
For a vegan version, replace chicken broth with vegetable broth and heavy cream with plant-based cream.
07 -
Skip adding the cream if intending to freeze; add fresh cream after reheating.