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Potato-Leek Soup
I like to think of leeks as the onion’s mild-mannered cousin. They add flavor and presence to a dish, but they rarely overpower it.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Soups
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 1 large leek, chopped and rinsed well
- 5 large Yukon Gold potatoes, diced
- 5 cups low-sodium vegetable broth
- 1 bay leaf
- Kosher salt and freshly ground black pepper
- 2 cups half-and-half
- Fried leek rings, for garnish (optional; see Note)
Instructions
- In a large pot, heat the olive oil over medium-high heat. Add the onion and leek and cook, stirring, until softened, about 6 minutes. Add the potatoes, broth, bay leaf, salt, and pepper. Bring to a boil, reduce the heat to low, and simmer for 20 to 30 minutes, until the potatoes are tender.
- Remove from the heat and add the half-and-half. Remove the bay leaf.
- Using an immersion blender, puree the mixture directly in the pot to the desired consistency. The soup will thicken as it’s pureed.
- Ladle into bowls and serve garnished with fried leek rings, if desired.
Notes
- To make the fried leek rings: Carefully slice only the white part of 1 leek into 1/4-inch-thick rings. Separate the rings and float them in a bowl of cold water to rinse any dirt away. Remove the rings from the water, leaving the dirt in the bowl, and soak the rings in 1/2 cup buttermilk. Meanwhile, heat 1 inch of olive oil in a heavy-bottomed saucepan over medium-high heat until the oil reaches 300 degrees F. Remove the rings from the buttermilk and dredge in 1/2 cup biscuit baking mix. Transfer carefully to the hot oil and fry for 3 to 4 minutes, or until lightly golden brown. Transfer to a paper towel-lined baking sheet and sprinkle with kosher salt.
