Imagine a chilly evening where the world outside is a whirlwind of rustling leaves and you’re cozied up in your favorite nook, a bowl of something warm in hand. That’s what this Creamy Rustic Potato Leek Soup feels like—pure, unadulterated comfort in a spoon. I remember last winter, trying this recipe for the first time, and it was like wrapping myself in a blanket of flavors, where the creamy texture meets the earthy notes of leeks and potatoes in a dance of simple, yet profound delight.
Steps
- Heat olive oil or butter in a large pot over medium-high heat. Add diced onion and sauté for about 5 minutes, stirring occasionally. Then add sliced leeks, celery, and minced garlic, continuing to sauté for another 3 minutes while stirring frequently.
- Pour in the white wine and use a wooden spoon to scrape any browned bits from the bottom of the pot. Add chopped potatoes, vegetable stock, fresh thyme, bay leaves, and cayenne pepper, stirring to combine everything well.
- Bring the soup to a simmer, then reduce the heat to medium-low. Cover the pot and allow it to simmer for 10 to 15 minutes or until the potatoes are soft.
- Remove and discard the bay leaves and thyme stems. Taste the soup and add salt and black pepper according to your preference.
- Serve the soup warm, adding any toppings you like such as homemade croutons, grated Parmesan, or fresh chives, and enjoy your meal!
Ingredients
- 2 tablespoons olive oil or butter
- 1 medium white onion, peeled and diced
- 3 leeks, sliced into 1/2-inch half moons (white and light green parts only)
- 1 rib celery, thinly sliced
- 5 cloves garlic, minced
- 1/2 cup dry white wine
- 1 1/4 pounds Yukon Gold potatoes, cut into bite-sized chunks
- 6 cups vegetable stock
- 4 sprigs fresh thyme
- 2 bay leaves
- 1/4 teaspoon cayenne (or less, if desired)
- Fine sea salt and freshly-cracked black pepper
- Optional toppings: homemade croutons, grated Parmesan, chopped fresh chives
FAQ
- Can I make this soup creamy?
- Absolutely! If you prefer a creamier texture, you can add your preferred amount of heavy cream. Alternatively, you can purée the soup using an immersion blender once the potatoes are tender.
- What type of potatoes work best for this recipe?
- Yukon Gold potatoes are recommended for their buttery texture, but feel free to use any type of potato you prefer.
- Is it necessary to use white wine in the recipe?
- White wine is used to deglaze the pan and enhance the broth’s flavor, but if you prefer not to cook with alcohol, you can substitute it with additional vegetable stock.
- Can I add more vegetables or protein to the soup?
- Certainly! You can include additional vegetables like carrots, spinach, or kale. If you want to add protein, options like ham, chicken, or sausage would work well.
- What are some optional toppings I can add to the soup?
- Some popular toppings include homemade croutons, grated Parmesan cheese, and chopped fresh chives. You can also add crispy bacon or microgreens for extra flavor and texture.
Tips
- Thoroughly clean the leeks before using them, as dirt can often be trapped between the layers. Remember to only use the white and light green parts for the soup.
- To enhance the flavor of the soup, consider deglazing the pan with dry white wine after sautéing the vegetables. If you prefer not to use alcohol, substitute with extra vegetable stock.
- For an added layer of flavor and subtle heat, incorporate cayenne pepper into the broth, starting with a small amount and adjusting to taste.
- Customize your soup by adding extra vegetables or greens such as carrots, parsnips, spinach, or kale. Alternatively, incorporate proteins like ham, chicken, or sausage for a heartier meal.
Equipment
- Immersion Blender (if you choose to purée the soup)
- Large Stockpot
- Wooden Spoon (for deglazing the pan)
- Chef’s Knife (for slicing and dicing vegetables)
