I am sure you are all tired of soup recipes by now! I am sure everyone is thinking Spring and warm weather food. Well, unfortunately, here it is still below freezing with snow and ice on the ground. And maybe I am trying to squeeze in a few last soup recipes before Spring really hits!
This soup recipe I have had bookmarked for quite a long time. I have always been intrigued with the idea of potato and leeks together. It has always sounded pretty tasty to me! This recipe looked like a winner to me! Although, I found that it was a little too leek-y and not enough potato taste! So, I upped the potatoes. Well worth it. I love how it is creamy without the cream! A smooth soup perfect to dip some bread into.
Creamy Potato and Leek Soup
- 4 medium leeks, white and light-green parts halved lengthwise, washed, and sliced thin (about 4 cups), dark green parts halved, washed, and cut into 2-inch pieces
- 2 cups vegetable broth
- 2 cups water
- 4 Tablespoons unsalted butter
- 1 cup chopped onion
- 1 teaspoon salt
- 3 russet potatoes, peeled, halved lengthwise, and cut into 1/4-inch slices
- 1 bay leaf
- 1 sprig fresh thyme or 1/4 teaspoon dried
- 1 large slice sandwich bread, lightly toasted and torn into 1/2-inch pieces
- Ground black pepper
Bring dark-green leek pieces, broth, and water to boil in large saucepan over high heat. Reduce heat to low, cover, and simmer 20 minutes. Strain broth through fine-mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible; set aside. Discard solids in strainer and rinse out saucepan.
Melt butter in now-empty saucepan over medium-low heat. When butter foams, stir in sliced leeks, onion, and salt. Reduce heat to low and cook, stirring frequently, until vegetables are softened, about 10 minutes.
Increase heat to high, stir in reserved broth, potatoes, bay leaf, and herb sprig and bring to boil. Reduce heat to low and simmer until potatoes are tender, about 10 minutes. Add toasted bread and simmer until bread is completely saturated and starts to break down, about 5 minutes.
Remove and discard bay leaf and herb sprig. Transfer half of soup to blender and process until smooth and creamy, 2 to 3 minutes. Transfer to large bowl and repeat with remaining soup. Return soup to saucepan and bring to simmer over medium-low heat; season with salt and pepper to taste. Garnish with fresh chives, scallions and/or sour cream and serve.
Source: Adapted from Brown Eyed Baker