Potato Leek Soup
A velvety, comforting classic that relies on slow-cooked leeks for deep flavor
Why This Recipe Works
The secret to this classic soup is sweating the leeks slowly in butter without browning them, which coaxes out their natural sweetness. A short rest at the end allows the potatoes to finish cooking gently and the flavors to fully integrate.
Instructions
Melt the butter in a Dutch oven over medium heat. Add the leeks and salt, cover, and cook until the leeks are tender but not mushy, 15 to 20 minutes—stir occasionally and keep the heat moderate to ensure they do not brown.
Stir in the garlic and thyme and cook until fragrant. Add the flour and cook for 2 minutes to remove the raw flour taste.
Increase the heat to high and gradually stir in the broth and water. Add the bay leaves and potatoes and bring the liquid to a boil.
Reduce the heat to medium-low and simmer, covered, until the potatoes are almost tender, 5 to 7 minutes.
Remove the pot from the heat and let it stand, covered, for 10 to 15 minutes—the potatoes will finish cooking through and the flavors will meld during this rest.
Discard the bay leaves and season with salt and pepper to taste before serving hot.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate up to 4 days. Freezes well for 2 months.
Can I make this ahead of time?
The soup can be made 1-2 days in advance. Store in the refrigerator.
