Potato Leek Soup
Yield: 2 People
Work: 1 Hour
Total: 1.25 Hours
Gather Ingredients and Tools, then prep Ingredients as indicated.
To prep the Leeks, split them into quarters, but don’t go all the way through the root, as they tend to contain a lot of dirt. Rinse in between layers and chop both white and light green parts.
Melt Butter in a Pot and add the Leeks, Garlic, Bay Leaves, and Thyme. Then cook until soft and fragrant, but don’t brown the Herbs.
Add Potatoes, Stock, and half the Salt. Bring to a boil, then lower heat to a simmer and cover with Lid. Cook until Potatoes are soft, roughly 15 minutes.
Remove the Bay Leaves and use a handheld Immersion Blender to blend until smooth.
Add the Yogurt and bring back to a simmer, then check the seasoning. Add more Salt if necessary.
Instead of Yogurt, use Cream or Milk.
Try using different types of Potatoes.
Change the consistency by blending less or not at all.
2 Pounds Potatoes, peeled and cut into ½ “ pieces
3 Large Leeks
4 Cloves Garlic, roughly chopped
3 Tbsp Butter
7 Cups Anything Stock
2 Bay Leaves
3 Sprigs Fresh Thyme, leaves stripped
1 Tbsp Salt
1 Cup Yogurt
Airtight Container in Refrigerator up to 5 days or 6 months in the Freezer.
Questions about this recipe? Ask Chef Pierson!