Prep 15 mins
Cook 45 mins
Don’t fill the blender by more than two-thirds with hot soup; if necessary, process in three batches. You can also use an immersion blender to process the soup directly in the pot. Use the lowest setting on your toaster to dry out the bread without over-browning it.
- 3-4 medium leeks, white and light-green parts halved lengthwise, washed, and sliced thin, dark green parts halved, was (about 4 cups)
- 473.18 ml low sodium chicken broth or 473.18 ml vegetable broth
- 473.18 ml water
- 59.16 ml unsalted butter (1/2 stick)
- 1 medium onion, chopped medium (about 1 cup)
- table salt
- 1 small russet potato, peeled, halved lengthwise, and cut into 1/4-inch slices (about 6 ounces)
- 1 bay leaf
- 1 sprig fresh thyme (4-inch) or 1 sprig fresh tarragon (4-inch)
- 1 large slice high-quality sandwich bread, lightly toasted and torn into 1/2-inch pieces
- ground black pepper
- 1 medium leek, white and light-green parts halved lengthwise, washed, dried, and sliced into very thin 2-inch strip
- 29.58 ml unbleached all-purpose flour
- table salt & fresh ground pepper
- 118.29 ml olive oil
- Soup: Bring dark-green leek pieces, broth, and water to boil in large saucepan over high heat. Reduce heat to low, cover, and simmer 20 minutes. Strain broth through fine-mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible; set aside. Discard solids in strainer and rinse out saucepan.
- 2. Melt butter in now-empty saucepan over medium-low heat. When butter foams, stir in sliced leeks, onion, and 1 teaspoon salt. Reduce heat to low and cook, stirring frequently, until vegetables are softened, about 10 minutes.
- 3. Increase heat to high, stir in reserved broth, potato, bay leaf, and herb sprig and bring to boil. Reduce heat to low and simmer until potatoes are tender, about 10 minutes. Add toasted bread and simmer until bread is completely saturated and starts to break down, about 5 minutes.
- 4. Remove and discard bay leaf and herb sprig. Transfer half of soup to blender and process until smooth and creamy, 2 to 3 minutes. Transfer to large bowl and repeat with remaining soup. Note: Don’t fill the blender by more than two-thirds with hot soup; if necessary, process in three batches. You can also use an immersion blender to process the soup directly in the pot.
- 5. Return soup to saucepan and bring to simmer; season with salt and pepper to taste. Serve with garnish.
- Fried Leeks: Toss leeks, flour, and pinch each salt and pepper in medium bowl. Heat oil in 12-inch skillet until shimmering. Add half of leeks and fry, stirring often, until golden brown, about 6 minutes. Using slotted spoon, transfer leeks to paper towel-lined plate; sprinkle with salt and pepper to taste. Repeat with remaining leeks.
I have made this out of the Cook's Illustrated cookbook at least a dozen times. It is creamy and delicious without being too potato-y. My kids LOVE it (especially the fried leeks) and friends have asked for the recipe.