Leek and Potato Soup with Cheddar Toast and Leek Oil
Leek and Potato Soup with Cheddar Toast and Leek Oil
Ingredients
For the Leek and Potato Soup
- 3 leeks, whole, white and light green parts sliced, dark green parts reserved
- 1 onion, sliced thinly
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 2 potatoes, peeled and diced into small cubes
- 1 tablespoon olive oil
- 4 ounces bacon lardons, or pancetta, optional
- 2 tablespoons butter
- 3 fresh thyme sprigs
- 6 cups vegetable broth, or chicken broth
- 1/2 cup Parmesan cheese, grated
- 1/2 cup heavy cream
- 1 teaspoon salt, as needed
- 1/2 teaspoon black pepper, as needed
For the Leek Oil and Crispy Garnish
- from 3 dark green leek tops, finely chopped, reserved from soup prep
- 1/4 cup fresh chives, finely chopped
- 1/2 cup neutral oil, such as vegetable or canola oil
For the Cheddar Toast
- 4 slices bread, your preferred type
- 1 cup cheddar cheese, grated
Instructions
- 1
Prepare the leeks: Unwrap the leeks. Cut off the dark green tops and the root ends. Reserve the dark green tops for the leek oil and crispy garnish. Take the white and light green parts, cut them lengthwise, and then slice thinly into crescent-shaped pieces.
⏱️ 5 min - 2
Prepare the aromatics: Slice the onion thinly. Chop the celery into small pieces. Mince the garlic.
⏱️ 5 min
- 3
Prepare the potatoes: Peel the potatoes and dice them into small, uniform cubes.
⏱️ 5 min
- 4
Cook bacon/pancetta (optional): Heat 1 tablespoon of olive oil in a Dutch oven or large pot over medium heat. Add the bacon lardons or pancetta and cook until crispy and browned. Using a slotted spoon, remove the crispy bacon/pancetta and set aside for garnish. Leave the rendered fat in the pot.
⏱️ 8 min
- 5
Sauté aromatics for soup base: Add 2 tablespoons of butter to the pot with the rendered bacon fat (or just butter if not using bacon). Add the sliced white and light green leeks and the sliced onion to the pot. Sauté for 8-10 minutes, or until they are softened and translucent. Add the minced garlic and chopped celery and continue to sauté for another 3 minutes. Add the fresh thyme sprigs.
⏱️ 15 min
- 6
Simmer the soup: Add the diced potatoes to the pot with the sautéed aromatics. Pour in 6 cups of vegetable or chicken broth, ensuring all ingredients are covered. Bring the soup to a simmer and cook for 15-20 minutes, or until the potatoes are very tender and easily pierced with a fork.
⏱️ 20 min
- 7
Make the leek oil and crispy garnish: While the soup simmers, finely chop the reserved dark green leek tops and the chives. Place them in a blender cup. Add 1/2 cup of neutral oil to the blender, ensuring it covers the greens. Blend until smooth and a vibrant green color. Pour the blended mixture through a fine-mesh sieve lined with cheesecloth into a clean bowl. Press firmly on the solids to extract as much green oil as possible. This is your leek oil. Reserve the remaining solids (the strained green leek pulp) for the crispy garnish.
⏱️ 10 min
- 8
Finish the soup: Once the potatoes are tender, remove and discard the thyme sprigs. Using an immersion blender, blend the soup directly in the pot until it is smooth and creamy. Add 1/2 cup of grated Parmesan cheese and stir until melted and fully incorporated. Pour in 1/2 cup of heavy cream and stir well to combine. Season the soup with salt and pepper to taste.
⏱️ 10 min
- 9
Prepare the cheddar toast: While the soup is finishing, toast the bread slices to your desired crispness. Sprinkle 1/4 cup of grated cheddar cheese over each slice of hot toast, allowing it to melt slightly.
⏱️ 5 min
- 10
Serve: Ladle the hot leek and potato soup into bowls. Drizzle generously with the vibrant green leek oil. If desired, fry the reserved green leek pulp in a small amount of oil until crispy and sprinkle over the soup as a garnish, along with the crispy bacon/pancetta. Serve immediately with the warm cheddar toast on the side.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Leek and Potato Soup with Cheddar Toast and Leek Oil
For the Leek and Potato Soup
- 3 leeks, whole, white and light green parts sliced, dark green parts reserved
- 1 onion, sliced thinly
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 2 potatoes, peeled and diced into small cubes
- 1 tablespoon olive oil
- 4 ounces bacon lardons, or pancetta, optional
- 2 tablespoons butter
- 3 fresh thyme sprigs
- 6 cups vegetable broth, or chicken broth
- 1/2 cup Parmesan cheese, grated
- 1/2 cup heavy cream
- 1 teaspoon salt, as needed
- 1/2 teaspoon black pepper, as needed
For the Leek Oil and Crispy Garnish
- from 3 dark green leek tops, finely chopped, reserved from soup prep
- 1/4 cup fresh chives, finely chopped
- 1/2 cup neutral oil, such as vegetable or canola oil
For the Cheddar Toast
- 4 slices bread, your preferred type
- 1 cup cheddar cheese, grated
Instructions
- 1
Prepare the leeks: Unwrap the leeks. Cut off the dark green tops and the root ends. Reserve the dark green tops for the leek oil and crispy garnish. Take the white and light green parts, cut them lengthwise, and then slice thinly into crescent-shaped pieces.
⏱️ 5 min - 2
Prepare the aromatics: Slice the onion thinly. Chop the celery into small pieces. Mince the garlic.
⏱️ 5 min - 3
Prepare the potatoes: Peel the potatoes and dice them into small, uniform cubes.
⏱️ 5 min - 4
Cook bacon/pancetta (optional): Heat 1 tablespoon of olive oil in a Dutch oven or large pot over medium heat. Add the bacon lardons or pancetta and cook until crispy and browned. Using a slotted spoon, remove the crispy bacon/pancetta and set aside for garnish. Leave the rendered fat in the pot.
⏱️ 8 min - 5
Sauté aromatics for soup base: Add 2 tablespoons of butter to the pot with the rendered bacon fat (or just butter if not using bacon). Add the sliced white and light green leeks and the sliced onion to the pot. Sauté for 8-10 minutes, or until they are softened and translucent. Add the minced garlic and chopped celery and continue to sauté for another 3 minutes. Add the fresh thyme sprigs.
⏱️ 15 min - 6
Simmer the soup: Add the diced potatoes to the pot with the sautéed aromatics. Pour in 6 cups of vegetable or chicken broth, ensuring all ingredients are covered. Bring the soup to a simmer and cook for 15-20 minutes, or until the potatoes are very tender and easily pierced with a fork.
⏱️ 20 min - 7
Make the leek oil and crispy garnish: While the soup simmers, finely chop the reserved dark green leek tops and the chives. Place them in a blender cup. Add 1/2 cup of neutral oil to the blender, ensuring it covers the greens. Blend until smooth and a vibrant green color. Pour the blended mixture through a fine-mesh sieve lined with cheesecloth into a clean bowl. Press firmly on the solids to extract as much green oil as possible. This is your leek oil. Reserve the remaining solids (the strained green leek pulp) for the crispy garnish.
⏱️ 10 min - 8
Finish the soup: Once the potatoes are tender, remove and discard the thyme sprigs. Using an immersion blender, blend the soup directly in the pot until it is smooth and creamy. Add 1/2 cup of grated Parmesan cheese and stir until melted and fully incorporated. Pour in 1/2 cup of heavy cream and stir well to combine. Season the soup with salt and pepper to taste.
⏱️ 10 min - 9
Prepare the cheddar toast: While the soup is finishing, toast the bread slices to your desired crispness. Sprinkle 1/4 cup of grated cheddar cheese over each slice of hot toast, allowing it to melt slightly.
⏱️ 5 min - 10
Serve: Ladle the hot leek and potato soup into bowls. Drizzle generously with the vibrant green leek oil. If desired, fry the reserved green leek pulp in a small amount of oil until crispy and sprinkle over the soup as a garnish, along with the crispy bacon/pancetta. Serve immediately with the warm cheddar toast on the side.
⏱️ 2 min