Court’s Leek and Potato Soup
At a Glance
- Prep
- 10 minutes
- Cook
- 1 hour
- Servings
- about 4 servings
Categories
- Soup
- British
- Easy
Dietary
- Egg-free
- Gluten-free
- Nut-free
- Soy-free
- Vegetarian
Allergens
- Contains or may contain: Milk.
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
From the CFiander Family Collection: Court's Leek and Potato Soup: Sauté leeks, potatoes, thyme, bay leaf in butter. Season, add cream, milk. Garnish with bacon, gruyere, herbs. Delightful!
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Ingredients
- 2 tablespoons of butter
- 3 cups of leeks, chopped
- 2 cups of Yukon Gold potatoes, chopped
- 1/2 teaspoon of thyme, dried
- 1 bay leaf
- 1/2 teaspoon of salt
- 1/4 teaspoon of pepper, white
- 1/3 cup of heavy cream, 10%
- 1/3 cup of milk
Instructions
Sauté In large pot, melt butter over medium-low heat. Cover and cook leeks, stirring occasionally until tender (approximately 7 minutes).
Add Stir in potato, salt, and pepper. Continue to cook, stirring, for 2 minutes.
Add Add 6 cups water, bay leaf, and thyme. Bring to boil.
Simmer Reduce heat and simmer, covered, until potato is tender ( about 30 minutes). Let cool for 10 minutes.
Blend In blender, purée soup in batches. Stir in cream; gently heat until steaming.
Notes
- Heavier dairy will be richer, which is ideal for winter months. Lighter dairy is better suited for summer
- Optional garnish: bacon, gruyere cheese, fresh herbs like parsley or chives
- Sometimes I add shallot and garlic clove at beginning with leeks if I have it on hand. 1 of each.
