Potato Leek Soup
- 3 Tbsp. extra virgin olive oil
- 2 large leeks, roughly chopped (make sure you rinse them well to remove any grit!)
- 4 medium-sized yukon gold potatoes, roughly chopped
- salt and pepper to taste
- 2 cloves garlic, chopped
- 1 Tbsp. butter
- ¼ cup all-purpose flour
- 4 sprigs fresh thyme
- 2 bay leaves
- 5 sprigs parsley
- 2 and ¾ cup chicken, turkey, or vegetable stock
- 1 cup milk (I used skim)
- toasted baguette slices (optional) for garnish
In a large saucepan, heat olive oil over medium-high heat.
When oil is hot, add leeks, potatoes, salt and pepper, and garlic and saute three minutes or until leeks have softened and brightened in color.
Add butter to pot and stir until it’s melted.
When butter has melted, add flour and stir well to create a roux. Cook one minute until roux has darkened a bit in color.
Add ½ cup of stock and stir to incorporate the stock with the ingredients in the pot, taking care to break up any chunks of roux (the flour-butter mixture). Then add the rest of the stock and stir to combine.
Tie thyme, bay leaves, and parsley together with kitchen twine to form a bouquet garni. Add this to the pot.
Bring soup to a simmer and simmer on medium heat for 10 minutes or until soup has thickened.
Remove soup from heat, remove bouquet garni from the pot, and puree soup with an immersion blender. If you don’t have an immersion blender, transfer the soup in batches to a blender and puree it that way, then return it to the pot. (But I HIGHLY recommend investing in an immersion blender – they’re MAGICAL).
Place soup over medium heat and return to a simmer. Add milk to soup and stir to combine.
Return soup to a simmer and let cook for 5-10 minutes until soup has thickened to desired consistency. Remove from heat and top with toasted baguette slices (optional). Serve immediately.