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I originally shared this simple potato leek soup recipe on Serious Eats a zillion years ago, in the weeks leading up to Thanksgiving. It’s a perfect low-key dinner then or anytime, and here’s why:
“At times like these, even the most devout givers of thanks need a simple, comforting dinner with leftovers for lunch the next day. Said dinner should be composed almost entirely of vegetables, but not in a salady sort of way. It should fit in a single bowl. It should fill your belly just enough. It should warm you from the inside. And if its smooth, velvety texture happens to gesture almost imperceptibly in the direction of gravy, well then, so much the better. It is November, after all.”
Potato leek soup keeps well in the fridge for up to a week and reheats well. Nothing complicated about it.
- 1 1/2 pounds leeks (about 4 large leeks)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 garlic cloves, roughly chopped
- Fine sea salt
- 2 pounds Yukon Gold potatoes
- 8 cups low-sodium chicken broth or good vegetable broth
- Freshly ground black pepper, to taste
- Fresh chives, dill, and flaky sea salt to garnish
- Trim away roots and dark green parts of leeks. Slice remaining white and light green parts in half lengthwise and wash thoroughly. Cut crosswise into 1/4-inch-thick half-moons. Heat olive oil and butter over medium heat in Dutch oven or heavy-bottomed pot. Add leeks and garlic and sprinkle with 1/2 teaspoon salt. Cook, stirring occasionally, until leeks are softened but not browned, about 10 minutes.
- While leeks are cooking, fill large bowl halfway with cold water. Peel potatoes, placing each in bowl of water immediately after peeling to prevent browning. Cut each potato in half lengthwise and slice into 1/2-inch-thick half-moons. Drain potato slices and add to pot along with stock and a few generous grinds of pepper. Raise heat to high and bring soup to a boil. Reduce to a simmer, cover, and cook until potatoes are very soft, about 20 minutes.
- Puree soup with an immersion blender or in batches in standing blender. I like to use my Vitamix for a super-silky, luxurious texture. Season to taste with salt and pepper and serve garnished with chopped chives, dill, and flaky sea salt. Soup reheats well and will keep in refrigerator for up to a week.
For a vegan version of potato leek soup, replace the butter with more olive oil.
Our favorite vegetable broth has a hint of turmeric in it, so it's quite yellow. If you use a different stock, your soup will be a bit paler.
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Amount Per Serving: Calories: 331Total Fat: 11.3gCarbohydrates: 38.5gFiber: 5.3gProtein: 13.2g