Homemade Rustic Potato Leek Soup
- Yield 6
- Prep 10 minutes
- Cook 25 minutes
- Total 35 minutes
Homemade Rustic Potato Leek Soup is a soup recipe on Avoteb. The yield on the card is 6. Plan on 35 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 2 tablespoons olive oil (or butter)
- 1 medium white onion, peeled and diced
- 3 leeks, sliced into 1/2-inch half moons (white and light green parts only)
- 1 rib celery, thinly sliced
- 5 cloves garlic, minced
- 1/2 cup dry white wine
- 1 1/4 pounds Yukon Gold potatoes, cut into bite-sized chunks
- 6 cups vegetable stock
- 4 sprigs fresh thyme
- 2 bay leaves
- 1/4 teaspoon cayenne (or less, if you prefer)
- fine sea salt and freshly-cracked black pepper
- optional toppings: homemade croutons, grated Parmesan, chopped fresh chives
Method
Sauté the veggies. Warm olive oil (or butter) in a large stockpot over medium-a hot burner. Tip in the onion and sauté for 5 minutes, stirring occasionally. Tip in the leeks, celery and garlic and sauté for 3 minutes, stirring frequently.
Tip in the white wine and use a wooden spoon to lift off any browned bits that are stuck to the bottom of the stockpot. Tip in the potatoes, vegetable stock, thyme, bay leaves, cayenne and stir to combine.
Let it bubble gently. Continue cooking until the soup reaches a let it bubble gently. Then reduce heat to medium-low, cover and let it bubble gently for 10 to 15 minutes, until the potatoes are tender.
Salt Lift and discard the bay leaves and thyme stems. Give the soup a taste and season with however much salt and black pepper you think it needs.
Plate Plate warm, garnished with whatever toppings sound good, and enjoy!
