Leek and Potato Soup

Cuisine

British-Irish

Servings

6

Total time

50 min

Prep

20 min

Cook

30 min

Difficulty

medium

Ingredients

• 2 Pound Yukon Gold potatoes, weighed whole and raw before trimming, peeled and cut into 1-inch pieces - 2 pounds, Weighed whole and raw before trimming; cut into 1-inch pieces.
• 1 Pound Leeks, white and light green parts only, halved, rinsed, and sliced - 1 pound, Use white and light green parts only.
• 1 Count Yellow onion, diced - 1 medium onion, diced
• 3 Count Garlic, minced - 3 cloves, minced
• 2 Tablespoon Olive oil - 2 tablespoons
• 6 Cup Low-sodium vegetable broth - 6 cups
• 1 Teaspoon Kosher salt - 1 teaspoon, Used in divided amounts: 3/4 teaspoon during sautéing and 1/4 teaspoon at the end.
• 0.5 Teaspoon Ground black pepper - 1/2 teaspoon

Instructions

1. Prepare the vegetables

   1. Weigh the potatoes *whole and raw before trimming*, then peel and cut them into *1-inch pieces*. Halve and rinse the leeks well between the layers, then slice them. Dice the onion and mince the garlic.

2. Soften the leeks and onion

   2. Heat the olive oil in a large soup pot over medium heat. Add the leeks, onion, and *3/4 teaspoon salt*, then cook gently for *8 to 10 minutes* until the vegetables are soft but not browned.

3. Add aromatics, potatoes, and broth

   3. Stir in the garlic and black pepper. Cook for *1 minute until fragrant*, then add the potatoes and pour in the vegetable broth.

4. Simmer until tender

   4. Bring the soup to a boil, then reduce the heat to maintain a simmer. Cover partially and cook for *18 to 22 minutes* until the potatoes are *very tender when pierced*.

5. Blend the soup

   5. Remove the pot from the heat and blend with an immersion blender until the soup is *smooth and creamy-looking*. Keep the blender head *fully submerged* to reduce splashing.

6. Finish and serve

   6. Return the soup to low heat for *2 to 3 minutes*. Stir in the remaining *1/4 teaspoon salt*, then taste and serve when hot and silky.