Leek and Potato Soup
A classic, hearty vegetable based soup. Serve the soup as a meal, or paired with sandwiches, crackers, or a salad.
Ingredients
- 2 TB butter
- 2 large leeks * sliced (about 3 cups once sliced)
- 1 cup chopped celery about 2-3 ribs
- 1 cup chopped carrots about 2-3 carrots
- 4 cups chopped Yukon gold potatoes about 3-4 potatoes
- 4 garlic cloves minced
- 1.5 tsp dried oregano
- 1.5 tsp dried thyme
- 1 tsp dried parsley
- 1 1/2 tsp salt to taste
- 1/2 tsp black pepper to taste
- 6 cups chicken broth or vegetable broth
- ½ cup full-fat sour cream
Special Equipment:
- Dutch oven or a large soup pot
- small bowl
Instructions
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In a Dutch oven or a soup large pot (3 quart or larger), melt the butter over medium-high heat.
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Add the sliced leeks and saute for 5 minutes. Add the celery and carrots. Saute for another 5 minutes, until the vegetables begin to soften and sweat.
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Add the potatoes and garlic, and saute another for 4-5 minutes.
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Add the oregano, thyme, parsley, salt, pepper, and broth.
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Bring the soup to a boil, then cover and reduce to a simmer. Simmer the soup for about 25 minutes, or until the veggies are soft.
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Remove the soup from the heat source. Use an immersion blender to puree the soup until smooth.
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Spoon the sour cream into a small bowl. Whisk 2 tablespoons of hot soup into the sour cream.
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Stir the (now tempered) sour cream mixture into the soup. Serve warm.
Recipe Notes
*Leeks are usually very dirty, so I recommend soaking them, after they’re sliced, in a bowl of water. After a few minutes of soaking, drain the water and rinse the leeks with fresh water.
If you don't have sour cream on hand, use heavy cream. Simply substitute 1/2 cup of cream in place of the sour cream.