Leek and Potato Soup. Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Find top-rated recipes for classic potato leek soup. Add the potatoes, leeks and celery.
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 and Potato Soup using 0 ingredients and 0 steps. Here is how you cook it.
Ingredients of Leek and Potato Soup
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. Next, add the potatoes, chicken broth, bay leaves, thyme, salt and pepper. 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.
Leek and Potato Soup instructions
The soup was left in the fridge all day, then. Put the chicken stock, potatoes, leeks, celery, bay leaf and thyme in a large pot and sprinkle with salt and pepper. Add the chopped leeks and stir until coated with butter. Add garlic, potatoes, salt, and pepper. Turn heat up and bring to simmer, then place lid on and lower heat so it's simmering gently.