Leek and Potato Soup, the Real One
Plain, comforting, a soup you can make with your eyes closed that makes peace with seasonal vegetables. Two ways: smooth or chunky.
Method
Sauce split, roast going wrong? Kitchen SOS tells you why and how to save it (Pro plan).
- Trim off the base and the dark green of the leeks. Split the whites in half lengthwise and rinse well, leaf by leaf. Dirt gets trapped between the layers.
- Slice the leeks into pieces about 1/2 inch (1 cm) long. Peel and dice the onion, and cut the potatoes into 1 inch (3 cm) cubes.
- Melt the butter with the oil over medium heat in a Dutch oven. Add the onion and leeks, and salt lightly.
- Sweat, covered, 8 to 10 minutes, stirring two or three times, until the leeks are very soft and translucent.
- Add the potatoes and the broth. Bring to a boil, then lower to a simmer.
- Cook, covered, 20 minutes, until a knife blade slides into the potatoes without resistance.
- For a smooth soup: blend with an immersion blender for 30 seconds. For a chunky soup: roughly mash a few potatoes with a fork and stir.
- Adjust the seasoning. Serve with a spoonful of creme fraiche and chives.
Cook's tip
Don't throw out the dark green of the leeks: wash it, freeze it, and add it straight into your next broth.
Nutrition
Estimate per serving.
210Calories
5 gProtein
38 gCarbs
6 gFat
Quick answers
How long does it take?
Plan on 40 minutes in total: 10 minutes of prep and 30 minutes of cooking.
How many people does this recipe serve?
It serves 4. Ingredient amounts scale with the number of servings.
Any tip to get it right?
Don't throw out the dark green of the leeks: wash it, freeze it, and add it straight into your next broth.
