Rustic Potato Leek Soup

Kathy D

By
@LifeIsGoodkd

A hearty recipe for potato and leek soup from Cook's Illustrated. The recipe leaves the leeks and potatoes chunkier to create a hearty soup. Enjoy!


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Comments:

Serves:

6

Prep:

10 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

5 c
low-sodium chicken broth
1 1/2 lb
red potaotes (4-5 medium), cut into 1/2 inch chunks
1 tsp
fresh thyme, or 1/4 t. dried
2
bay leaves
salt and ground black pepper
4 Tbsp
unsalted butter
3 lb
leeks (8 medium), white and light green parts, halved and sliced thin
2 clove
garlic, minced

Directions Step-By-Step

1
Bring the broth, potatoes, thyme, bay leaves and 1/2 teaspoon salt to boil, covered, in a large saucepan. Reduce to simmer and continue to cook, covered, until needed in step 3.
2
Meanwhile, melt butter in a large Dutch oven over med-high heat. Stir in leeks, garlic and 1/4 teaspoon salt, cover and cook until leeks are wilted and softened, about 10 minutes.
3
Stir in broth mixture. Bring to simmer and cook until the potatoes are tender, about 4 to 7 minutes.
4
Off heat, remove bay leaves and mash some of the potatoes against the side of the pot to thicken soup to desired consistency. Season with salt and pepper to taste and serve.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Potatoes
Regional Style: Irish