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