I remember the first time I made this soup, it was during my first few weeks of culinary school. I was so excited to be learning in an industrial kitchen with trained chefs. The kitchen was always fully stocked with ingredients and tools. I was living my Food Network loving dream!
Despite the plethora of pots, pans, and other tools, I remember that there weren’t any lids for any of the pots. I never really figured out why, but we never had to use them. On the off chance that we did, we would just use sheet pan as a lid. To this day, I don’t often use lids when cooking. It was trained out of me, I guess.
I still have the print out that we used as a recipe to follow, but I have adjusted it slightly here. The original soup we made was “Vichyssoise,” a French soup that is traditionally served cold. Although this soup could definitely be served cold and thin, I find it more accessible to serve it warm and with more texture. Whatever your preference is- go for it!
Potato Leek Soup
- 3 tablespoon butter
- 2 leeks (mostly the white parts) thinly sliced
- 4 garlic cloves minced
- 2 russet potatoes peeled and diced
- 4 cups chicken stock
- ¾ cup heavy cream
- ½ teaspoon salt
- ½ teaspoon pepper
- Split leeks lengthwise and wash to remove any grit. Slice thinly, using mostly the white parts and only a few inches of the green.
- Sweat leeks and minced garlic in butter, but do not brown.
- Add in diced potatoes and chicken stock and let simmer for 20-25 minutes, until the potatoes are cooked through.
- Turn off heat and pulse with an immersion blender until you reach your desired thickness (I like it to be a little chunky).
- Add in heavy cream and stir. Add salt and pepper to taste.