Potato and Leek Soup
by Michael Kult
- 3 tablespoons unsalted butter
- 4 leeks, white and light green parts only, roughly chopped
- 3 cloves garlic, peeled and smashed
- 2 pounds Yukon Gold potatoes, peeled and roughly chopped into 1/2-inch pieces
- 7 cups chicken stock
- 1-2 sprig fresh thyme, plus more for garnish if desired
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- Heat butter in large stock pot over medium heat, add leeks, salt, pepper and thyme and cook until leeks soften and release all the steam. Usually takes 10 minutes. Add garlic and potatoes, cook additional 5 minutes.
- Increase heat to high and add chicken stock. Bring to a boil, skim off any ‘foam’ that come to the top of pot and reduce heat. Cook until potatoes are soft, 15-20 minutes depending on how thick they were sliced.
- Remove half of the contents of pot and put into a blender (Do not fill blender over 1/2! Too much hot liquid in a blender will lead to a kitchen disaster. The top of the blender will pop off and you will be burned with scalding soup, plus your kitchen will be a mess. After filling blender half way place lid on securely and hold it tight with a thick kitchen towel as insurance.)
- Add blended soup back to pot with the half you didn’t blend. Garnish with chives and thyme if you’d like.
- If you crave a creamier version add 1 cup of heavy cream at the end of cooking and blend 100% of the soup.