Leek potato soup. Chop the leeks into small pieces. Decrease the heat to medium-low and cook. Bring to a simmer over medium-high heat.
The Yukon golds will result in a creamier soup. Adjust the heat as necessary so as not to brown. Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. You can have Leek potato soup using 0 ingredients and 0 steps. Here is how you achieve it.
Ingredients of Leek potato soup
Cover and turn the heat down to low. Melt butter on medium heat in a large pot. Add the chopped leeks and stir until coated with butter. Add garlic, potatoes, salt, and pepper.
Leek potato soup step by step
Potato and leek soup was what French chef Louis Diat cooked one cold summer morning at the Ritz in New York City, more than a century ago. The soup was left in the fridge all day, then. Add stock, potatoes, and bay leaf, and season lightly with salt and pepper. To Finish With a Ricer (Recommended): Remove potatoes from soup using tongs and transfer to a bowl. Add stock, potatoes, leeks, parsley, bouquet garni, bouillon cube, salt, and pepper; bring to a boil.