It’s finally Fall…that means it’s Soup Season!
Honestly, this recipe isn’t all that fussy or too time-consuming. I mean, hey, you don’t even have to peel the potatoes! If you really don’t have the time or energy, you can skip the crispy shallots.
I decided to add some crumbled gorgonzola, which, in retrospect, was too tangy and took away from the beautifully simple flavors of the potatoes and leeks.
Yes, this soup has cream in it. (You can sub in half-n-half or whole milk if you really have to.)
The creamy texture here is all due to those potatoes.
Serve it with crusty bread. You’re welcome!
Ingredients: Soup
- 4 large leeks, chopped
- 3 Tbsp unsalted butter
- 1 tsp kosher salt
- 1 tsp white pepper
- 2 lbs Yukon Gold potatoes, small chop
- 6 c. vegetable broth
- 3 sprigs thyme
- 1 c. heavy cream
Preparation: Soup
- Melt the butter in a Dutch oven over medium-low heat. Add the leeks, salt, and pepper and cook for 10 minutes, stirring occasionally, until the leeks are soft.
- Add the potatoes, broth, garlic, and thyme. Bring to a boil, then simmer for 20 minutes, until the potatoes are very soft.
- Remove the thyme. Using an immersion (or stand) blender, puree the soup until smooth (or leave some chunks, it’s up to you).
- Pour in the cream, stir, and serve.
Ingredients: Topping
- 1 giant (or 2 med) shallot, thinly sliced
- ⅔ c. olive oil
- 2 Tbsp unsalted butter
Preparation: Topping
- Melt the butter and oil in a small pan over med-low heat until it reaches 220 degrees.
- Add the sliced shallots and cook 30-40 minutes, stirring occassionally, until golden brown. Do not let the temp get above 260 degrees, or they will burn.
- Cool on paper towels.
- Store in an airtight container on the counter for several days.
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