rustic potato leek soup
Updated on Jul 20, 2015
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!
prep time
10 Min
cook time
30 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 5 cups low-sodium chicken broth
- 1 1/2 pounds red potaotes (4-5 medium), cut into 1/2 inch chunks
- 1 teaspoon fresh thyme, or 1/4 t. dried
- 2 - bay leaves
- - salt and ground black pepper
- 4 tablespoons unsalted butter
- 3 pounds leeks (8 medium), white and light green parts, halved and sliced thin
- 2 cloves garlic, minced
How To Make rustic potato leek soup
-
Step 1Bring 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.
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Step 2Meanwhile, 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.
-
Step 3Stir in broth mixture. Bring to simmer and cook until the potatoes are tender, about 4 to 7 minutes.
-
Step 4Off 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.
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