I love the idea of Potato Leek Soup…

In reality, it ends up being too cream-laden or bland … neither of which is satisfying.

I can safely say, my search for a truly delicious Potato Leek soup – one that tastes of potatoes and leeks and is seasoned well – is now over!

Using David Lebovitz’s recipe as a jumping off point for technique and improvising with herbs and spices…I am so, so, so pleased with the end result.

Ingredients

• 6 c water & 1 tbsp Better Than Bouillon Vegetable Base OR 6 c homemade vegetable stock
• 3 tbsp butter
• 2 lbs leeks, sliced
• Salt
• 1 tsp thyme, chopped
• 1 tbsp tarragon, chopped
• ¼ tsp coriander
• 2 bay leaves
• 1 ½  lbs potatoes, cubed 
• ¼ tsp pink or white pepper
• 4  tsp parsley, chopped
• 2 tsp chives, chopped

Preparation

1. Bring 6 cups water to a boil in a saucepan, add bouillon cubes to dissolve, set aside.
2. Melt the butter in a Dutch oven.  Add leeks and salt (to taste) saute over medium heat for 7 minutes, until softened.
3. Add the thyme, tarragon and coriander and saute for about a minute.
4. Add vegetable stock, bay leaves and potatoes to the pot. 
5. Cover and simmer for 15 minutes.
6. Check potatoes for doneness (pierce easily with a knife).
7. Add the pepper, parsley and chives.
8. Take out the bay leaves and puree with an immersion (or regular) blender.
9. Serve warm.