Potato and Leek Soup
Potato leek soup is a light soup that can be prepared from freezer to table in under 2 hours. It's easy to prepare ahead of time and refrigerate or freeze for later use.
Total Time
2 hours
Servings
12
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
1 leek, white and light green parts only, sliced and rinsed well
2 cloves garlic, minced
1.25–1.5 pounds (2 large) russet or Yukon gold potatoes, peeled and diced
6 cups vegetable stock
1 cleaned leek green
Bay leaf
A few sprigs each of parsley and thyme (optional), tied together
Salt to taste
5 ounces lettuce leaves, washed and coarsely chopped (4 cups)
Freshly-ground black pepper
In a large, heavy soup pot, heat the olive oil over medium heat and add the onion and leeks. Cook, stirring occasionally, for about 5 minutes until soft, .
5 minutes
Add ½ teaspoon salt and the garlic. Cook, stirring constantly, for 1 minute or until the garlic is aromatic.
1 minute
Add the potatoes, stock, leek green, bay leaf, and parsley/thyme bundle. Bring to a simmer, and season with salt to taste.
Cover and cook for 45 minutes on low heat.
45 minutes
Add the lettuce, and simmer for another 15 minutes. The potatoes should be completely soft and fall apart when you press them.
15 minutes
Blend the soup until smooth with an immersion blender, blender, or food processor fitted with the steel blade (working in stages and covering the blender lid or food processor with a kitchen towel to keep the hot soup from spilling). If you want the soup to have a smoother, silkier texture, strain it through a medium sieve.
Return the soup to the boil, and season with salt and freshly ground pepper to taste.
Serve.