Potato Leek Soup
Two variations: one with cauliflower, one without. See Notes below.
Ingredients
Units
Scale
- 4 large leeks
- 1 head cauliflower* (Optional – see notes)
- 1 onion, chopped
- 3 cloves garlic, minced
- 200 g smoked lardons/bacon (optional)
- 2 tbsp butter
- 4 cups chicken broth
- 2 lbs potatoes (Yukon gold or Russet), peeled, diced into 1/2 inch pieces
- 1 tsp sea salt
- 1 pinch dried marjoram
- 1/2 tsp dried thyme
- 1 bay leaf
- 1/4 cup fresh parsley, chopped
- 1/4 tsp cayenne pepper (optional)
- pepper, to taste
Instructions
- If adding lardons, cook first in pot before the rest of the soup. Leave bacon grease in pan.
- Set lardons aside until the end.
- Clean and cut the leeks. Slice the white and green parts of the leeks crosswise into 1/4-inch thick slices (slice the darker green parts slightly thinner). Place the slices in a bowl of cold water and agitate them with your hands to dislodge any remaining dirt. Then scoop out the leeks with a sieve or slotted spoon.
- Melt butter on medium heat in a 3 to 4 quart thick-bottomed pot. Cook leeks, onion and garlic in butter to soften.
- Cover the pot and lower the heat to low, cook for 10 minutes until the leeks are softened. Check to make sure the leeks are not browning.
- Add the broth, bay leaf, marjoram, thyme, salt, pepper and cayenne to the pot. If using cauliflower* (see note), add now and bring to simmer. (Wait until after blending to add potatoes) If not using cauliflower, add diced potatoes and bring to simmer and cook.
- Increase the heat to high to bring to a simmer, then lower the heat to maintain a low simmer, and cook for 20 minutes, until the potatoes are cooked through.
- Remove and discard the bay leaf and thyme sprig. Use an immersion blender or standing blender to blend about half of the soup if you want a chunky soup, or all of it if you would like your soup to be more smooth.
- Add the parsley, and cook a few minutes more.
- If adding lardons or bacon, add at the end.
- Add freshly ground pepper and more salt to taste. (Potatoes soak up salt, so you may need to add more salt than you expect.)
- If soup still tastes a little flat, add a splash of vinegar (I used white wine vin last time but any can be used) or citrus, and more salt.
Notes
With Cauliflower:
- If using cauliflower, you can create a smooth, thick soup while keeping the potatoes in cubes.
- Chop the whole head up in small pieces. Add to the leeks while sautéing.
- Do not add potatoes in step 6. Cook everything else for 20-30 minutes.
- Remove bay leaf. Blend until smooth.
- Add cubed potatoes and additional water if needed.
- Bring back up to a simmer, and cook another 30 minutes or until potatoes are cooked through.
Without Cauliflower:
- Make as directed. If you want the soup to still be chunky in the end, you’ll just have to be careful with how much it is blended.