Leek and Potato Soup (Elite Version)
Leek and Potato Soup (Elite Version)
Ingredients
- 2 leeks, large
- 2 pounds potatoes, peeled and cubed into small pieces
- 1/2 cup unsalted butter
- 4 fresh thyme sprigs
- 1 teaspoon salt, plus more as needed
- 4 cloves garlic, minced
- 6 cups water, plus more as needed
- 1 tablespoon Better Than Bouillon chicken base, or 4 cups chicken broth
- 1/2 cup crème fraîche, or sour cream
- 1/2 cup fresh dill, chopped
- 1 tablespoon olive oil, for garnish
- 1/2 teaspoon freshly ground black pepper, for garnish, plus more as needed
Instructions
- 1
Trim the root and dark green ends off the leeks. Split them lengthwise and finely slice them into thin half-moons. Submerge the sliced leeks in a large bowl of cold water and agitate them to thoroughly clean, removing any dirt or grit. Drain well.
⏱️ 5 min
- 2
Peel the potatoes and cube them into small, 1/2-inch pieces. Place the cubed potatoes in a bowl of cold water to prevent browning until ready to use.
⏱️ 5 min
- 3
In a large, heavy-bottomed pot or Dutch oven, melt the unsalted butter over medium-low heat. Add the cleaned and well-drained sliced leeks, fresh thyme sprigs, and 1 teaspoon of salt. Stir to combine. Cover the pot and cook for approximately 20 minutes, stirring occasionally, until the leeks are very soft and translucent but not browned.
⏱️ 20 min
- 4
Uncover the pot and add the minced garlic to the softened leeks. Cook for another 2 minutes, stirring gently, until fragrant.
⏱️ 2 min
- 5
Drain the cubed potatoes and add them to the pot. If using Better Than Bouillon, add 1 tablespoon of the base along with 6 cups of water. If using chicken broth, add 4 cups of chicken broth and 2 cups of water. Stir everything together. Add additional water if needed to ensure all ingredients are just covered.
⏱️ 3 min
- 6
Bring the soup to a gentle simmer over medium heat. Reduce the heat to low, cover, and cook for about 20 minutes, or until the potatoes are very tender and easily pierced with a fork.
⏱️ 20 min
- 7
Carefully remove the thyme stems from the soup. Using a potato masher, mash the soup directly in the pot. Mash until the soup is thick and chunky, with some texture remaining from the leeks and potatoes; avoid over-mashing to a completely smooth purée.
⏱️ 5 min
- 8
Return the mashed soup to a simmer and cook for another 5-6 minutes, stirring occasionally. Remove from heat and stir in the crème fraîche (or sour cream) and the chopped fresh dill. Taste and adjust seasoning with more salt and freshly ground black pepper if desired.
⏱️ 6 min
- 9
Ladle the hot soup into individual bowls. Drizzle each serving with a touch of olive oil and sprinkle with freshly ground black pepper before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Leek and Potato Soup (Elite Version)
Ingredients
- 2 leeks, large
- 2 pounds potatoes, peeled and cubed into small pieces
- 1/2 cup unsalted butter
- 4 fresh thyme sprigs
- 1 teaspoon salt, plus more as needed
- 4 cloves garlic, minced
- 6 cups water, plus more as needed
- 1 tablespoon Better Than Bouillon chicken base, or 4 cups chicken broth
- 1/2 cup crème fraîche, or sour cream
- 1/2 cup fresh dill, chopped
- 1 tablespoon olive oil, for garnish
- 1/2 teaspoon freshly ground black pepper, for garnish, plus more as needed
Instructions
- 1
Trim the root and dark green ends off the leeks. Split them lengthwise and finely slice them into thin half-moons. Submerge the sliced leeks in a large bowl of cold water and agitate them to thoroughly clean, removing any dirt or grit. Drain well.
⏱️ 5 min - 2
Peel the potatoes and cube them into small, 1/2-inch pieces. Place the cubed potatoes in a bowl of cold water to prevent browning until ready to use.
⏱️ 5 min - 3
In a large, heavy-bottomed pot or Dutch oven, melt the unsalted butter over medium-low heat. Add the cleaned and well-drained sliced leeks, fresh thyme sprigs, and 1 teaspoon of salt. Stir to combine. Cover the pot and cook for approximately 20 minutes, stirring occasionally, until the leeks are very soft and translucent but not browned.
⏱️ 20 min - 4
Uncover the pot and add the minced garlic to the softened leeks. Cook for another 2 minutes, stirring gently, until fragrant.
⏱️ 2 min - 5
Drain the cubed potatoes and add them to the pot. If using Better Than Bouillon, add 1 tablespoon of the base along with 6 cups of water. If using chicken broth, add 4 cups of chicken broth and 2 cups of water. Stir everything together. Add additional water if needed to ensure all ingredients are just covered.
⏱️ 3 min - 6
Bring the soup to a gentle simmer over medium heat. Reduce the heat to low, cover, and cook for about 20 minutes, or until the potatoes are very tender and easily pierced with a fork.
⏱️ 20 min - 7
Carefully remove the thyme stems from the soup. Using a potato masher, mash the soup directly in the pot. Mash until the soup is thick and chunky, with some texture remaining from the leeks and potatoes; avoid over-mashing to a completely smooth purée.
⏱️ 5 min - 8
Return the mashed soup to a simmer and cook for another 5-6 minutes, stirring occasionally. Remove from heat and stir in the crème fraîche (or sour cream) and the chopped fresh dill. Taste and adjust seasoning with more salt and freshly ground black pepper if desired.
⏱️ 6 min - 9
Ladle the hot soup into individual bowls. Drizzle each serving with a touch of olive oil and sprinkle with freshly ground black pepper before serving.
⏱️ 1 min