Creamy Leek-Potato Soup

Ingredients

4 medium leeks, white and light green parts halved lengthwise, sliced thin (4 cups), and washed thoroughly; dark green parts halved, cut into 2-inch pieces, and washed thoroughly
2 cups low-sodium chicken broth
2 cups water
4 tablespoons unsalted butter
1 onion, chopped
Salt and pepper
1 small russet potato (about 6 ounces), peeled, halved lengthwise, and cut into 1⁄4-inch slices
1 bay leaf
1 sprig fresh thyme or tarragon
1 slice hearty white sandwich bread, lightly toasted and torn into 1⁄2-inch pieces
1 recipe FRIED LEEKS

Instructions

Bring dark green leek pieces, broth, and water to boil in large saucepan over high heat. Reduce heat to low, cover, and simmer 20 minutes. Strain broth through fine-mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible; set aside. Discard solids in strainer and rinse out saucepan.
Melt butter in now-empty saucepan over medium-low heat. Stir in sliced leeks, onion, and 1 teaspoon salt, reduce heat to low, and cook, stirring frequently, until vegetables are softened, about 10 minutes.
Increase heat to high, stir in reserved broth, potato, bay leaf, and thyme and bring to boil. Reduce heat to low and simmer until potato is tender, about 10 minutes. Add toasted bread and simmer until bread is completely saturated and starts to break down, about 5 minutes.
Remove and discard bay leaf and thyme. Transfer half of soup to blender and process until smooth and creamy, 2 to 3 minutes. Transfer to large bowl and repeat with remaining soup. Return soup to saucepan and bring to simmer. Season with salt and pepper to taste and serve with Fried Leeks.

Creamy Leek-Potato Soup

Ingredients

Instructions

Tags

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