Golden Leek & Potato Soup with Fresh Herbs
Holy wow, this soup is so comforting on a cold February day! We know that using up those potatoes and alliums ... onion, scallions, garlic, leeks! ... can be a challenge. With the addition of fresh herbs and some super basic kitchen staples, this recipe turns them into something extraordinary.
1.5-2 lbs Yukon gold potatoes, halved and thinly sliced
2 large leeks, white and light green parts only
3 Tbsp olive oil
2 cloves garlic, thinly sliced
4 cups vegetable stock
4 cups water
4 sprigs fresh sage
4 sprigs fresh thyme
2 bay leaves
Salt and pepper to taste
Heavy cream for serving
• Remove the dark green parts of the leeks. Slice lengthwise and rinse well between the layers, then slice crosswise.
• Heat oil in a large pot over medium heat. Add leeks and stir-cook until soft and golden, 10-15 minutes. Add garlic for the last 3 minutes of cooking.
• Stir in vegetable stock, water, herbs and salt and pepper to taste (we liked about 1 tsp each).
• Bring to a boil then immediately reduce heat. Add potatoes; simmer about 45 minutes - they should be fall-apart tender.
• Fish out the thyme stems, sage and bay leaves before serving! Finish with a drizzle of heavy cream.
Adapted from NYT Cooking.