Golden Leek and Potato Soup
Updated February 28, 2024
Andrew Scrivani for The New York Times
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 ½ pounds leeks, white and light green part only
2 bay leaves
4 large sprigs fresh thyme
4 large sprigs fresh sage
4 large sprigs parsley, and chopped leaves for garnish
1 large handful celery leaves (optional)
4 tablespoons unsalted butter or extra-virgin olive oil
2 garlic cloves, peeled and very thinly sliced
8 cups vegetable stock or water
1 tablespoon kosher salt, more to taste
1 teaspoon black pepper, more to taste
1 ¾ pounds Yukon Gold potatoes, halved and thinly sliced
Heavy cream, for serving (optional)
Nutritional analysis per serving (6 servings)
56 grams carbs; 26 milligrams cholesterol; 333 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 11 grams fat; 10 grams fiber; 1040 milligrams sodium; 7 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Halve the leeks lengthwise and rinse away any grit. Thinly slice the leeks crosswise. In a small square of cheesecloth, tie together bay leaves, thyme, sage, parsley and celery leaves if using.
- Step 2
Melt the butter or heat the oil in the bottom of a large pot over medium-high heat. Stir in the leeks and cook, stirring frequently, until leeks are soft and dark golden brown, 10 to 15 minutes. Stir in the garlic for the last 3 minutes of cooking.
- Step 3
Stir in stock or water, the sachet of herbs, the salt and pepper. Bring to a boil over high heat, then reduce immediately to medium-low; simmer for 5 minutes.
- Step 4
Add the potatoes and simmer soup until potatoes are very tender and falling apart, about 45 minutes. Taste and adjust seasoning. If desired, drizzle a small amount of cream into each bowl when serving, and top with parsley for garnish.
Private Notes
Comments
Let me suggest a #4 coffee filter for the bouquet garni if you don't have cheesecloth. Put the herbs in the pocket and tie with kitchen twine.
Sorry for the confusion, it's 2 1/2 pounds whole leeks, of which you only use the light green and white parts.
Trader Joe's has fantastic frozen leeks I always keep a bag or two in my freezer. Highly recommend them!
I didn't have fresh thyme, sage or celery leaves for the bouquet garni, so I added some dried thyme, marjoram and oregano to the sachet, and a stalk of finely-chopped celery in with the leeks were about halfway caramelized. I used homemade vegetable stock instead of water, and the resulting soup was really delicious.
wow this was good! I roasted the potatoes, leeks, garlic and added a small bulb of fennel - about 20 mins, then added it all to warm broth with herbs, then cooked for another 20 mins. splashed cream into the whole pot. so much flavor!
Look at the video to see how caramelized leeks are supposed to look.