Leek and Potato Soup (Elite Version)
Leek and Potato Soup (Elite Version)
Ingredients
For the Soup
- 2 leeks, large
- 2 pounds potatoes, peeled and cubed (about 1-inch pieces)
- 1/4 cup unsalted butter
- 4 sprigs fresh thyme, whole
- 1 teaspoon salt, or to taste
- 2 cloves garlic, minced
- 4 cups water
- 2 teaspoons Better Than Bouillon chicken base, (or 4 cups homemade chicken broth)
For Serving
- 1/4 cup crème fraîche, (or sour cream), for dolloping
- 1/4 cup fresh dill, roughly chopped
- 1 tablespoon olive oil, for drizzling
- 1/2 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Prepare the leeks: Trim the root end and the dark green tops from the leeks, leaving only the white and light green parts. Slice each leek lengthwise, then thinly slice them crosswise into half-moons. Place the sliced leeks in a large bowl of cold water and agitate them gently to remove any dirt or grit. Let them sit for a few minutes, then lift the leeks out of the water with a slotted spoon, leaving any sediment behind. Set aside.
⏱️ 10 min
- 2
Prepare the potatoes: Peel the potatoes and cut them into approximately 1-inch cubes. Place the cubed potatoes in a bowl of cold water to prevent browning while you continue with the leeks.
⏱️ 5 min
- 3
Sauté the leeks: In a large pot or Dutch oven, melt the unsalted butter over medium heat. Add the cleaned and drained leeks, fresh thyme sprigs, and salt. Cook, stirring occasionally, until the leeks are very soft and translucent, about 8-10 minutes. Do not let them brown.
⏱️ 10 min
- 4
Add garlic and potatoes: Stir in the minced garlic and cook for 1 minute until fragrant. Drain the cubed potatoes and add them to the pot, stirring to combine with the leeks.
⏱️ 2 min
- 5
Simmer the soup: Add the 4 cups of water and the Better Than Bouillon chicken base (or homemade chicken broth) to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are fork-tender.
⏱️ 20 min
- 6
Finish and serve: Remove the thyme sprigs from the soup. Using a potato masher, immersion blender, or by carefully transferring batches to a regular blender, mash or blend the soup to your desired consistency. For a chunky soup, mash until most of the potatoes are broken down but some texture remains. For a smoother soup, blend until creamy. Taste and adjust seasoning with additional salt and black pepper as needed.
⏱️ 8 min
- 7
Ladle the hot soup into bowls. Garnish each serving with a generous dollop of crème fraîche, a big handful of fresh dill, a drizzle of olive oil, and a grind of fresh black pepper.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Leek and Potato Soup (Elite Version)
Ingredients
For the Soup
- 2 leeks, large
- 2 pounds potatoes, peeled and cubed (about 1-inch pieces)
- 1/4 cup unsalted butter
- 4 sprigs fresh thyme, whole
- 1 teaspoon salt, or to taste
- 2 cloves garlic, minced
- 4 cups water
- 2 teaspoons Better Than Bouillon chicken base, (or 4 cups homemade chicken broth)
For Serving
- 1/4 cup crème fraîche, (or sour cream), for dolloping
- 1/4 cup fresh dill, roughly chopped
- 1 tablespoon olive oil, for drizzling
- 1/2 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Prepare the leeks: Trim the root end and the dark green tops from the leeks, leaving only the white and light green parts. Slice each leek lengthwise, then thinly slice them crosswise into half-moons. Place the sliced leeks in a large bowl of cold water and agitate them gently to remove any dirt or grit. Let them sit for a few minutes, then lift the leeks out of the water with a slotted spoon, leaving any sediment behind. Set aside.
⏱️ 10 min - 2
Prepare the potatoes: Peel the potatoes and cut them into approximately 1-inch cubes. Place the cubed potatoes in a bowl of cold water to prevent browning while you continue with the leeks.
⏱️ 5 min - 3
Sauté the leeks: In a large pot or Dutch oven, melt the unsalted butter over medium heat. Add the cleaned and drained leeks, fresh thyme sprigs, and salt. Cook, stirring occasionally, until the leeks are very soft and translucent, about 8-10 minutes. Do not let them brown.
⏱️ 10 min - 4
Add garlic and potatoes: Stir in the minced garlic and cook for 1 minute until fragrant. Drain the cubed potatoes and add them to the pot, stirring to combine with the leeks.
⏱️ 2 min - 5
Simmer the soup: Add the 4 cups of water and the Better Than Bouillon chicken base (or homemade chicken broth) to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are fork-tender.
⏱️ 20 min - 6
Finish and serve: Remove the thyme sprigs from the soup. Using a potato masher, immersion blender, or by carefully transferring batches to a regular blender, mash or blend the soup to your desired consistency. For a chunky soup, mash until most of the potatoes are broken down but some texture remains. For a smoother soup, blend until creamy. Taste and adjust seasoning with additional salt and black pepper as needed.
⏱️ 8 min - 7
Ladle the hot soup into bowls. Garnish each serving with a generous dollop of crème fraîche, a big handful of fresh dill, a drizzle of olive oil, and a grind of fresh black pepper.
⏱️ 2 min