Golden Leek and Potato Soup

Total Time: 1 hr 15 min Servings: 6 servings Source:

Ingredients

2 1/2 pounds leeks, white and light green part only

2 bay leaves

4 large sprigs fresh thyme

4 large sprigs fresh sage

4 large sprigs parsley, and chopped leaves for garnish

1 large handful celery leaves (optional)

4 tablespoons unsalted butter or extra-virgin olive oil

2 garlic cloves, peeled and very thinly sliced

8 cups vegetable stock or water

1 tablespoon kosher salt, more to taste

1 teaspoon black pepper, more to taste

1 3/4 pounds Yukon Gold potatoes, halved and thinly sliced

Heavy cream, for serving (optional)

Directions

Halve the leeks lengthwise and rinse away any grit. Thinly slice the leeks crosswise. In a small square of cheesecloth, tie together bay leaves, thyme, sage, parsley and celery leaves if using.

Melt the butter or heat the oil in the bottom of a large pot over medium-high heat. Stir in the leeks and cook, stirring frequently, until leeks are soft and dark golden brown, 10 to 15 minutes. Stir in the garlic for the last 3 minutes of cooking.

Stir in stock or water, the sachet of herbs, the salt and pepper. Bring to a boil over high heat, then reduce immediately to medium-low; simmer for 5 minutes.

Add the potatoes and simmer soup until potatoes are very tender and falling apart, about 45 minutes. Taste and adjust seasoning. If desired, drizzle a small amount of cream into each bowl when serving, and top with parsley for garnish.

Nutrition

Trans Fat: 0 grams
Fat: 9 grams
Calories: 315
Saturated Fat: 5 grams
Unsaturated Fat: 3 grams
Sodium: 1037 milligrams
Sugar: 9 grams
Fiber: 10 grams
Carbohydrate: 56 grams
Protein: 7 grams