Potato Leek Soup
Directions
- 1Preheat oven to 400°F.
- 2Add potatoes, onion, leeks, and garlic to a Dutch oven with olive oil, butter, salt, pepper, thyme, and bay.
- 3Toss everything together.
- 4Cover and roast 40 minutes.
- 5Uncover, stir, and roast another 20–25 minutes, stirring once halfway.
- 6Move to stovetop.
- 7Add 5 cups bone broth and simmer 5–8 minutes, scraping up all the browned bits.
- 8Remove thyme + bay.
- 9Blend with an immersion blender until smooth.
- 10On low heat, stir in ½ cup cream.
- 11Turn heat off and mix in Dijon + vinegar.
- 12Taste and adjust salt.
Ingredients
- 2 lb russet potatoes (skin on), cut into ¾–1” cubes
- 1 large onion, chopped
- 2 leeks (wash really well, slice the white + light green parts into ½” pieces)
- 2 garlic cloves, smashed
- 2 tbsp olive oil
- 2 tbsp Kerrygold salted butter
- 1 tsp kosher salt to start
- black pepper
- thyme sprigs
- 1 bay leaf
- 5 cups chicken bone broth
- 0.5 cup heavy cream
- 0.5 tsp Dijon mustard
- 0.5 tsp champagne or white wine vinegar (to taste)
- crispy fried leeks
- gochugaru chili oil
- fresh cracked pepper
- sour cream
Equipment
Dutch ovenimmersion blender
Tips
- Don't overblend russet potatoes or they can get gluey.
- If the bottom of the Dutch oven gets too dark, add 2-3 tbsp water and scrape for flavor.
- When plating, dollop sour cream, spoon a little soup over it, swirl, then pour the rest on top.
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