French
Silky Potato Leek Soup
Slow-sweated leeks and Yukon Gold potatoes blend into a pale, velvety soup finished with cream, white pepper, chives, and restrained lemon.
6 servings · 25 minutes prep · 45 minutes cook
Ingredients
Vegetables
- 2 pounds leeks, white and light green parts sliced 1/4 inch thick and washed thoroughly
- 4 tablespoons unsalted butter
- 1 1/4 teaspoons Diamond Crystal kosher salt, divided
- 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
Broth and Finish
- 5 cups low-sodium vegetable broth
- 3 thyme sprigs
- 1 bay leaf
- 3/4 cup heavy cream
- 1/4 teaspoon ground white pepper
- 2 teaspoons fresh lemon juice
- 3 tablespoons thinly sliced chives
Directions
Wash and Sweat the Leeks
- Agitate the sliced leeks in a large bowl of cold water. Lift them into a colander, leaving grit behind; repeat until no sediment remains.
- Melt the butter over medium-low heat. Add leeks and half the salt; cover and cook 18 to 22 minutes, stirring occasionally, until very soft with no browning.
Simmer and Blend
- Add the potatoes, broth, thyme, and bay leaf. Simmer partly covered for 18 to 22 minutes until a potato cube crushes easily.
- Discard thyme and bay. Cool 5 minutes, then blend with short immersion-blender pulses just until uniformly smooth.
Finish and Serve
- Return to low heat. Stir in the cream, white pepper, remaining salt, and lemon juice. Heat without boiling, adjust thickness with broth, and garnish with chives.
Allergen and Product Check
- Allergen note: the base recipe contains milk. The dairy-free cashew-cream option introduces cashew (tree nut); for a nut-free dairy-free version, use an unsweetened oat culinary cream labeled for the relevant allergies and reduce only if needed to match the stated consistency.
