Creamy Potato Leek Soup

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  2 tablespoons olive oil
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  2 tablespoons unsalted butter
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  2 to 3 leeks thinly sliced, about 4.5 cups after cleaning
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  1 tablespoon minced garlic
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  1 teaspoon salt
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  3/4 teaspoon black pepper
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  2 pounds baby gold potatoes unpeeled and chopped into 1/2-inch pieces, about 7 cups
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  1 tablespoon white wine vinegar optional, for brightness
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  7 cups chicken stock or vegetable stock for a vegetarian version
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  2 fresh bay leaves or 3 dried bay leaves
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  6 sprigs fresh thyme or 3/4 teaspoon dried thyme
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  1 cup heavy cream
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  Serving suggestions see note 1 for garnish ideas

• **Prepare the Leeks:** First, prepare your leeks for cooking. Begin by trimming off the tough dark green tops and the root ends. Remove any bruised or damaged outer leaves. Cut the leeks in half lengthwise, creating four substantial pieces. Then, cut each of these pieces in half down the middle to yield eight smaller sections. Thinly slice the leeks into half-moon shapes. Place the sliced leeks into a large colander. Leeks are known for collecting dirt between their layers, so it’s crucial to wash them thoroughly. Rinse and gently scrub them under cold running water, separating the layers with your fingers to ensure all grit is removed. Once clean, dry them meticulously; I find a salad spinner works wonders for this, but patting them dry with paper towels is also effective.
• **Sauté Aromatics:** Place a large, heavy-bottomed soup pot or Dutch oven over medium heat. Drizzle in the olive oil and add the unsalted butter. Allow the butter to melt completely. Once melted and shimmering, add your prepared (cleaned and dried) leeks, minced garlic, salt, and pepper to the pot. Cook, stirring regularly and patiently, until the leeks have softened considerably, wilted, and taken on a lovely golden hue. This process typically takes about 10-12 minutes and is key to developing the foundational flavor of your soup. If the leeks begin to brown too quickly, reduce the heat to low to prevent burning. While the leeks are cooking, take this time to prepare your potatoes as detailed in the next step (see note 2).
• **Simmer the Soup Base:** Once the leeks are perfectly softened, add the cubed potatoes, the optional white wine vinegar (if using, it adds a lovely bright note), chicken stock, fresh bay leaves, and fresh thyme sprigs to the pot. Increase the heat to bring the mixture to a boil, leaving the pot uncovered. As soon as it reaches a boil, cover the pot with a lid and reduce the heat to low. Allow the soup to simmer gently for 15-18 minutes, or until the potatoes are easily pierced with a fork, indicating they are tender. Once the potatoes are cooked, turn off the heat and let the soup cool slightly for about 10 minutes. Before proceeding to the next step, carefully remove and discard the thyme sprigs and bay leaves from the pot.
• **Blend to Creamy Perfection:** Now it’s time to achieve that signature creamy texture. You can either use an immersion blender directly in the pot, blending until the soup is smooth to your liking, or, for an exceptionally silky texture, transfer the soup in batches to a high-powered stand blender. **Important Safety Note:** When using a stand blender for hot liquids, never fill the blender above the halfway mark, as the steam can build pressure and cause the lid to blow off. (I typically blend in 2–3 batches.) If your blender has a hot/soup setting, use it. Otherwise, remove the small cap from the blender lid and cover the opening with a folded kitchen towel, holding it firmly in place with your hand to allow steam to escape. Blend until the soup is very smooth; I usually blend each batch for at least 2 minutes. Carefully return all blended soup to the pot. Pour in the heavy cream and stir well to combine, gently warming the soup over low heat until heated through, but do not boil.
• **Final Adjustments and Serving:** Taste the soup and adjust the seasonings as needed. You might find it needs a little more salt, pepper, or a touch more vinegar for brightness. **Troubleshooting Tips:** If your soup is too thin, simply simmer it uncovered over low heat for a bit longer to allow it to reduce and thicken. If it’s too thick, add a splash more chicken or vegetable stock until it reaches your preferred consistency. Ladle the warm, **creamy potato leek soup** into individual bowls. For an optional decorative touch, drizzle a swirl of extra cream on top and garnish with freshly chopped chives. Serve immediately with a side of crispy croutons or alongside some warm, hearty bread for dipping. Enjoy your homemade comfort in a bowl!

Note 2: Potato Peeling Explained: If you’re using golden potatoes, there’s no need to peel them. Their skin is incredibly thin and delicate, blending seamlessly into the soup without any noticeable texture. This not only saves you prep time but also retains valuable nutrients. However, if you opt for a different variety of potato with a thicker or waxier skin, such as Russet or even some larger Yukon Golds, it’s highly recommended to peel them first to ensure your **potato leek soup** achieves that desired silky, smooth consistency.

Note 3: Blending Hot Liquids Safely: When blending hot soup in a conventional blender, exercise extreme caution. Heat causes liquids to expand, and this can create significant pressure inside the blender, potentially causing the lid to blow off and hot soup to spill. To prevent this, never fill your blender more than halfway. I find it safest to blend the soup in 2–3 smaller batches. If your blender has a dedicated ‘hot’ or ‘soup’ setting, use it. Otherwise, remove the small cap from the blender lid (the one used for adding ingredients) and cover the opening with a folded kitchen towel. Hold the towel down firmly with your hand while blending. This allows steam to escape, reducing pressure. Start blending on the lowest speed and gradually increase it, monitoring the process carefully at all times. Alternatively, an immersion blender is a much safer and convenient tool for blending hot soup directly in the pot.

Storage: Freezer-Friendly Option: Store leftover **Potato Leek Soup** in an airtight container in the fridge for up to 5 days. For longer storage, this soup freezes beautifully, but with an important caveat: freeze it *before* adding the heavy cream. Dairy products, especially cream, are prone to separating and developing a grainy texture when frozen and then thawed. To freeze, simply allow the soup to cool completely, then transfer it to freezer-safe containers or bags and freeze for up to 3 months. When you’re ready to enjoy it again, thaw the soup overnight in the refrigerator, reheat gently on the stovetop, and then stir in the heavy cream just before serving. This method ensures your soup remains perfectly smooth and creamy.

Nutrition Information