Rustic Leek and Potato Soup

This Rustic Leek and Potato Soup recipe delivers a hearty and flavorful soup with tender chunks of potatoes and bites of leeks. The use of low-starch red potatoes ensures they hold their shape throughout the cooking process, avoiding a chowder-like consistency. By sautéing the leeks in butter, their delicate flavor is deepened, and the addition of garlic, thyme, and bay leaves rounds out the soup’s taste. This recipe is perfect for warming up during colder months or enjoying as a comforting meal any time of the year.

The secret to this soup’s success lies in the balance of ingredients and a few simple yet effective cooking techniques. We’ve carefully chosen low-starch red potatoes to ensure they maintain their integrity while cooking, resulting in tender potato bites that hold their shape. To infuse the soup with the delicate essence of leeks, we generously use 4 to 5 pounds of leeks, sautéed in butter to deepen their flavors. The addition of garlic, thyme, and bay leaves brings a delightful complexity to the overall taste, making each spoonful a burst of deliciousness.

SERVES 6 TO 8

INGREDIENTS:

• 6 tablespoons unsalted butter
• 4–5 pounds leeks, white and light green parts only, halved lengthwise, sliced 1 inch thick, and washed thoroughly (11 cups)
• Salt and pepper
• 4 garlic cloves, minced
• 1 teaspoon minced fresh thyme
• 1 tablespoon all-purpose flour
• 3 cups vegetable broth
• 2¼ cups water
• 2 bay leaves
• 1¾ pounds red potatoes, peeled and cut into ¾-inch chunks

INSTRUCTIONS:

1. Melt butter in a Dutch oven over medium heat. Stir in leeks and 1 teaspoon salt, cover, and cook, stirring occasionally, until leeks are tender but not mushy, 15 to 20 minutes (do not brown).
2. Stir in minced garlic and thyme and cook until fragrant, about 30 seconds.
3. Stir in the all-purpose flour and cook for 2 minutes.
4. Increase the heat to high and gradually stir in the vegetable broth and water.
5. Stir in bay leaves and the cut red potatoes, cover, and bring to a boil. Reduce heat to medium-low and simmer until potatoes are almost tender, 5 to 7 minutes.
6. Remove the pot from heat and let it stand, covered, until potatoes are tender and flavors meld, 10 to 15 minutes.
7. Discard the bay leaves and season the soup with salt and pepper to taste.
8. Serve the delicious Rustic Leek and Potato Soup hot and enjoy!

Preparing Leeks:

1. Trim and discard the root and dark green leaves of the leeks.
2. Cut the trimmed leek in half lengthwise, then slice into pieces according to the size required by the recipe.
3. Rinse the cut leeks thoroughly using a salad spinner or a bowl of water to remove any dirt and sand.

Note: Leeks can vary in size, so if yours have large white and light green sections, adjust the quantity used in the recipe accordingly.

TIPS:

• Choose low-starch red potatoes for this soup as they hold their shape better during cooking.
• If the leeks you have are large with more white and light green sections, use fewer leeks to achieve the right balance of flavors.
• Avoid browning the leeks while sautéing them; cook until tender but not mushy.
• Removing the pot from heat towards the end allows the potatoes to finish cooking in the hot broth, preventing overcooking or becoming mushy.
• Be sure to rinse the cut leeks thoroughly using a salad spinner or a bowl of water to remove any dirt and sand.