Classic potato leek soup recipe
Winter combines with… Blankets, Netflix, hot tea, hot cocoa, and for eating… Soup! This Classic Potato Leek Soup is just delicious and will warm up your soul!
6 tablespoons unsalted butter (or ghee)
6 garlic cloves, finely chopped
3 leeks (white part only), thinly sliced
1 onion, chopped
½ cup dry white wine
1 ¼ pounds Yukon gold potatoes, peeled and chopped
1 bay leaf
3 springs fresh thyme, plus more leaves for garnish
Kosher salt and freshly ground black pepper
2/3 cup coconut cream
1 tablespoon freshly squeezed lemon juice
Olive oil for drizzling
Frizzled leeks or shallot, for garnish (optional)
1 Heat the butter in a large wide pot over medium heat. Add the garlic, leeks, and onion and cook, covered, occasionally stirring, until soft and not browned, about 12 minutes. Raise the heat to medium-high, pour in the wine, and continue to cook, uncovered, until almost dry, about 4 minutes.
2 Add the potatoes, bay leaf, thyme, 7 cups water, 1 teaspoon salt, and a few pepper grinds. Bring to a boil, reduce the heat to maintain a simmer, and cook, covered, until the potatoes are very tender, about 20 minutes. Remove from the heat and cool slightly.
3 Remove and discard the thyme and bay leaf. Working in batches, transfer the mixture to a blender and carefully puree until smooth, taking care not to fill the carafe more than half full per batch, or puree with an immersion blender in the pot. Reheat the soup over medium heat until steaming.
4 Whisk in the cream and lemon juice. Adjust the seasoning with additional salt and pepper. Ladle the soup into bowls. Garnish with fresh thyme leaves, a drizzle of oil, and a frizzled leeks or shallot if using.0 Like