Potato and Leek Soup

A bowl of creamy goodness!

Creamy Potato and Leek Soup  

So simple to make and the result is a velvety blend of tender potatoes and delicate leeks, simmered to perfection with fragrant garlic and a hint of bay leaf. Puréed to a silky smooth texture and enriched with a splash of cream, this luxurious soup is the perfect balance of comfort and elegance. Served warm, with crusty bread, it's a bowl of pure sophistication that took no time to prepare. Enjoy!

Ingredients

32g/2 tablespoons unsalted Butter

230g/2- 3 medium Leeks, light green and white parts, cut lengthwise - thinly sliced

Salt and pepper

1 clove Garlic, thinly sliced

946ml/4cups chicken broth [low sodium is fine]

680g/1½Lbs Potatoes, about 4 cups, peeled and cut into ½-inch cubes

Russet, Yukon Gold are good choices as they are creamy

1 Bay leaf, fresh or dried

1/2 to 1 cup heavy cream*

Chopped green onion or chives, for garnish

(Click on larger image to expand)

Method

1. In a large pot, melt the butter over medium heat. Add the leeks, season with salt and pepper, continue to stir occasionally until they are softened but not browned, about 4-5 minutes. Stir in the garlic and cook for 1 minute, until it is just fragrant.

2. Into the pot, add the broth, the potatoes and bay leaf, and season with salt. Raise the heat to medium or medium-high and bring the mixture to a boil. Cover the pot, lower the heat to medium-low, and let it simmer very gently until the potatoes are tender, this should take about 15 minutes. Remove and discard the bay leaf.

3. Purée the soup in a blender, or use a stick immersion blender. For a standard blender, you might have to do this in two batches. Blend just until smooth to avoid a pasty texture. To outdo yourself, strain the puréed soup through a fine-sieve before returning it to the pot. I rarely do this, and I don't mind a little grit ;-)

4. Stir in the cream and nutmeg over medium low heat to reheat, about 3 minutes.

Check for seasoning and adjust as needed.

Serve with finely chopped chives or green onion/scallion. Also wonderful with a dollop of crème fraîche or heavy cream before adding the greenery. A sprinkle of nutmeg would also be wonderful.

Crusty bread makes a great date for this dish. Enjoy!