Potato Leek Soup

65 mins
Serves 1
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Directions

  1. 1Preheat oven to 400°F.
  2. 2Add potatoes, onion, leeks, and garlic to a Dutch oven with olive oil, butter, salt, pepper, thyme, and bay.
  3. 3Toss everything together.
  4. 4Cover and roast 40 minutes.
  5. 5Uncover, stir, and roast another 20–25 minutes, stirring once halfway.
  6. 6Move to stovetop.
  7. 7Add 5 cups bone broth and simmer 5–8 minutes, scraping up all the browned bits.
  8. 8Remove thyme + bay.
  9. 9Blend with an immersion blender until smooth.
  10. 10On low heat, stir in ½ cup cream.
  11. 11Turn heat off and mix in Dijon + vinegar.
  12. 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.