Potato Leek Soup Recipe With Parmesan And Garlic Infused Olive Oil
Potato Leek Soup has to be one of my very favorite soups ever!! Lin’s too. I shared my go-to recipe in 2016 here. But oh my goodness….how my photography, writing, and food tastes have evolved over the years! Always good to be growing, right?!
This is a smooth and creamy pureed soup made with a handful of basic ingredients, but the two main highlights of the soup are the fresh leeks and russet potatoes. (Russets are truly the best in my opinion in this soup) They are high in starch and low in moisture. In soups, they will soak up the liquid and lose their shape. This makes them the ideal choice for making creamy soups or thickening a runny soup.
I sure hope you will try this perfectly sip-able, deliciously tasty, and completely cozy and comforting soup!
Ingredients
2 lbs leeks (about 3 large)
2 Tbsp butter
Salt and freshly ground black pepper
1.5 tsp minced garlic (1 large clove)
2/3 cup dry white wine, such as Sauvignon Blanc
6 cups low-sodium chicken broth or veggie broth if you are a vegetarian
1 3/4 lbs. Russet Potatoes, peeled and chopped into chunks about 1-inch thick
1 large thyme sprig
2 bay leaves (fresh or dried)
1/3 cup sour cream or creme fraiche
1/3 cup heavy cream
Parmesan Cheese
Instructions
Cut the leeks between the white and light green portion and the dark green portion. Slice in half through the length of every portion (creating 6 portions).
Rinse to remove dirt and debris, shake away excess water. Layer together the darker green portions into 2 snug portions then wrap and tie with kitchen twine (can refer to photos).
Cut remaining white and light green portion into 1/4-inch slices (you should have about 6 cups).
Melt butter in a large pot over medium-low heat. Add chopped leeks, season lightly with salt and saute until starting to soften, about 6 to 8 minutes. Add garlic and saute 2 more minutes.
Pour in white wine and chicken broth, add tied greens (upper leaves) of the leeks, russet potatoes, thyme, bay leaves and season with salt to taste. Press down with a wooden spoon to submerge potatoes and leeks as much as possible.
Bring to a simmer over medium-high heat. Cover then reduce heat to medium-low and simmer until potatoes are very tender, about 17 to 20 minutes.
Remove soup from heat. Remove leek greens (leaves) using tongs then press agains side of pan with a wooden spoon to extract juices, discard. Remove thyme sprig and bay leaves, discard.
Process with an immersion blender until smooth (be mindful not to scratch pot).
Add sour cream and heavy cream and whisk until smooth. Can rewarm over low heat if needed (don't simmer or the sour cream can curdle).
Garnish with black pepper, parmesan cheese, and the olive oil. You can also garnish with fresh parsley!
Sooooo comforting and absolutely delish!
