Potato leek soup is proof that great food does not need to be complicated. Leeks and potatoes simmer together in broth and then blend into something silky, creamy, and incredibly elegant. It is just as good served warm on a winter evening as it is chilled on a spring afternoon.
Ingredients
- 4 large leeks, white and light green parts only, sliced and rinsed well
- 4 medium Yukon Gold potatoes, peeled and cubed
- 2 tbsp butter
- 1 tbsp extra virgin olive oil
- 6 cups vegetable broth
- ½ tsp thyme
- 1 tsp Redmond Real Salt
- ¼ tsp black pepper
- ¼ tsp nutmeg
- Garnish: drizzle of olive oil, fresh chives
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Melt the butter with the olive oil in a large pot over medium heat. Add the sliced leeks and cook for 8 to 10 minutes until very soft and translucent.
- Add the potatoes, broth, thyme, salt, pepper, and nutmeg. Bring to a boil.
- Reduce heat, cover, and simmer for 20 minutes until the potatoes are very tender.
- Blend until completely smooth using an immersion blender.
- Adjust seasoning and serve drizzled with olive oil and chopped chives.
Notes
- Make sure to rinse the leeks thoroughly. Dirt hides between the layers.
- For a richer soup, stir in ½ cup heavy cream after blending.
- This soup is also wonderful served cold (vichyssoise). Just chill in the fridge for 4 hours before serving.
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