Leek and Potatoe 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 Potatoe Soup using 0 ingredients and 0 steps. Here is how you achieve it.
Ingredients of Leek and Potatoe 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 and Potatoe Soup step by step
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. In a medium soup pot, melt butter and add flour on low flame.