Homemade Potato Leek Soup
- Yield 6
- Prep 15 minutes
- Cook 30 minutes
- Total 45 minutes
Homemade Potato Leek Soup is a soup recipe on Avoteb. The yield on the card is 6. Plan on 45 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 2 tablespoons unsalted butter
- 3 large leeks, white and light green parts only, sliced and rinsed well
- 4 large cloves garlic, minced
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 pounds Yukon gold potatoes, peeled (optional*) and diced
- 4 cups vegetable or chicken broth
- 1 bay leaf
- 1/2 cup freshly grated Parmesan cheese, plus extra for topping
- 2 tablespoons fresh lemon juice
- 1/3 cup heavy cream
- chopped fresh chives or scallions, for garnish
Method
Sauté the leeks: In a large pot, melt the butter over a medium burner. Tip in the sliced leeks and cook for 6–8 minutes, stirring occasionally, until soft but not browned.
Tip in garlic and seasonings: mix in the garlic, salt, and pepper. Leave for 1 minute until fragrant.
Let it bubble gently the soup: Add the potatoes, broth, and bay leaf. Raise to a let it bubble gently, then reduce the heat to low. Lid and cook for 15–20 minutes, or until the potatoes are tender.
Lift bay leaf and blend: Discard the bay leaf. Take an immersion blender to purée the soup until smooth (or blend in batches). For a chunkier texture, blend only half.
Tip in Parmesan and lemon: mix in the grated Parmesan and lemon juice until smooth and melted. Tip in the cream or milk if using. Taste and add more salt, pepper or lemon juice as needed.
Plate Ladle into bowls and top with chives or scallions and a twist of black pepper. Enjoy!
