It is FRIGID outside. And has been snowing for two days. And I hate snow. So that’s where I’m at.
Fortunately, I have soup. THIS soup. This soup that has potato and leek and herbs and is super delicious and satisfying. And that warms my soul up a little bit.
PS – have you all entered this week’s giveaway yet? It’s the last giveaway of the month, part of the fanfare that came with the launch of my new Resources section! Check it out if you haven’t already.
But back to this cream of potato and leek soup. And how happy it makes me. The leeks give it a beautiful green hue, and if you have time I suggest letting it cook on the stovetop as long as you can to really let the flavors develop. It also keeps well in the fridge and makes for a great reheated leftover lunch the next day. WIN.
If you aren’t a “cream-of…” soup person, feel free to omit the pureeing step and leave your soup chunky and rustic. It’s just as delicious! If you decide to go that route, I suggest cutting the veggies into smaller pieces that will fit more comfortably on your spoon. Either way you serve it, though, this soup is a winner.
- 3 Tbsp. extra virgin olive oil
- 2 large leeks, roughly chopped (make sure you rinse them well to remove any grit!)
- 4 medium-sized yukon gold potatoes, roughly chopped
- salt and pepper to taste
- 2 cloves garlic, chopped
- 1 Tbsp. butter
- ¼ cup all-purpose flour
- 4 sprigs fresh thyme
- 2 bay leaves
- 5 sprigs parsley
- 2 and ¾ cup chicken, turkey, or vegetable stock
- 1 cup milk (I used skim)
- toasted baguette slices (optional) for garnish
- In a large saucepan, heat olive oil over medium-high heat.
- When oil is hot, add leeks, potatoes, salt and pepper, and garlic and saute three minutes or until leeks have softened and brightened in color.
- Add butter to pot and stir until it’s melted.
- When butter has melted, add flour and stir well to create a roux. Cook one minute until roux has darkened a bit in color.
- Add ½ cup of stock and stir to incorporate the stock with the ingredients in the pot, taking care to break up any chunks of roux (the flour-butter mixture). Then add the rest of the stock and stir to combine.
- Tie thyme, bay leaves, and parsley together with kitchen twine to form a bouquet garni. Add this to the pot.
- Bring soup to a simmer and simmer on medium heat for 10 minutes or until soup has thickened.
- Remove soup from heat, remove bouquet garni from the pot, and puree soup with an immersion blender. If you don’t have an immersion blender, transfer the soup in batches to a blender and puree it that way, then return it to the pot. (But I HIGHLY recommend investing in an immersion blender – they’re MAGICAL).
- Place soup over medium heat and return to a simmer. Add milk to soup and stir to combine.
- Return soup to a simmer and let cook for 5-10 minutes until soup has thickened to desired consistency. Remove from heat and top with toasted baguette slices (optional). Serve immediately.