How to Make Favorite Leek 'n' potato soup

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Leek 'n' potato soup. Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Add the potatoes, leeks and celery. Bring to a simmer over medium-high heat.

Leek 'n' potato soup Remove soup from the heat; discard bouquet garni. Add the broth, diced potatoes, bay leaf, marjoram, thyme, and a teaspoon of salt to the pot. Purée the soup: Remove and discard the bay leaf and thyme sprig. You can have Leek 'n' potato soup using 0 ingredients and 0 steps. Here is how you cook that.

Ingredients of Leek 'n' potato soup

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. To make the soup, melt the butter in a Dutch oven or large soup pot, then add the chopped leeks and garlic. Cook, stirring occasionally, until soft and wilted.

Leek 'n' potato soup instructions

Next, add the potatoes, chicken broth, bay leaves, thyme, salt and pepper. In a heavy pan, melt the butter and add the bacon. Add white wine, stock, bay leaves, & thyme. Simmer until the potatoes are very soft. Add the chopped leeks and stir until coated with butter.

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