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Potato Leek Soup

January 7, 2013


I’ve made this soup at least 4 or 5 times this winter season. It’s very creamy and comforting. I like to keep the garnish pretty simple with some bakery bread or croutons, but you could also do a sprinkling of cheese, scallions, bacon pieces, creme fraiche, or a swirl of olive oil. This soup doesn’t have to simmer on the stove for hours and hours before it’s ready to serve. Once the potatoes are tender, you simply puree them, add any remaining ingredients–and the soup is ready.


2 large leeks, sliced (leeks can be quite sandy, so rinse them well before cutting)

2-3 potatoes, peeled and cut into chunks

2 tsp salt

¾ tsp dried oregano

¾ tsp dried thyme

¼ tsp black pepper

1 bay leave

2 tbsp olive oil

1 tsp soy sauce

1 1/3 cup chicken broth

1 ½ cups half & half

½ heavy cream

optional toppings: bacon, scallions, shredded cheese, bread, creme fraiche, etc.

In a large soup pot, combine the potatoes, salt, oregano, thyme, pepper, bay leaf, 3 cups of water and half of the cut leeks. Bring to a boil, then reduce the heat and cook until the potatoes are tender.

Meanwhile, in a skillet, heat the oil and cook the remaining half of the leeks until they are tender and carmelized. Stir in the soy sauce and cook until browned. Add the leeks to the potato pot and stir in the chicken broth.

When the potatoes are tender, remove the bay leaf. Puree the soup (use an immersion blender or full-size blender) until creamy. Add the half & half and heavy cream. Continue to cook on low heat until the heat is completely reheated. Serve hot with any toppings you like.

*This recipe is adapted from The California Pizza Kitchen Cookbook

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