Leek the Way

Classic French Creamy Potato and Leek Soup, Velvety and Puréed

25 minutes

Serves 4

DinnerFrenchGluten-freeNut-freeShellfish-freeSoy-free

Herb's take

Welcome to the French countryside, where humble potatoes become velvet with a little leek and cream. In just 25 minutes, you'll learn how sweating, blending, and a judicious splash of dairy creates a satisfying, elegant dinner all from pantry basics.

Equipment needed

immersion blender or countertop blender

Ingredients

Yield

3 tbsp unsalted butter
2 cups leeks, white and light green parts only, thinly sliced and well rinsed
1 lb Yukon Gold potatoes, peeled and diced 1/2 inch
2 cloves garlic, minced
4 cups low-sodium chicken broth
2 fresh thyme sprigs
1/2 cup heavy cream
2 tbsp chives, finely sliced

Instructions

01
Melt the butter in a large saucepan over medium heat. Add the leeks and cook, stirring frequently, until soft and translucent, 4 to 5 minutes.
Herb says
Sweating leeks in butter, not browning them, is the key to a sweet, mellow base. Brown = bitter.
02
Stir in the garlic and cook 30 seconds, just until fragrant.
03
Add the diced potatoes, chicken broth, and thyme sprigs. Bring to a boil, then reduce heat and simmer uncovered for 12 minutes, until potatoes are very tender.
04
Remove the thyme sprigs. Carefully blend the soup until smooth using an immersion blender, or in batches in a countertop blender.
Herb says
Always let hot soup steam for a second before blending, or you risk an explosive science demonstration.
05
Return the soup to the pot. Stir in the heavy cream and heat gently over low, just until warmed through. Do not boil.
06
Taste and season with salt and pepper as needed. Ladle into bowls and top with chives. Serve immediately.

Want your own recipe?

Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.

HERB

Leek the Way

Ingredients

Instructions