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Potato Leek Soup

215

This warm soup gets fresh flavor from rosemary and parsley.

  • Servings: 8

Source: Martha Stewart Living, October 1999

Ingredients

  • 2 dried bay leaves
  • 6 sprigs fresh rosemary, or 2 teaspoons crushed dried rosemary
  • 4 sprigs fresh flat-leaf parsley
  • 1 teaspoon whole black peppercorns
  • 3 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 4 stalks celery, cut into 1/4-inch dice
  • 6 leeks, white parts only, washed well, thinly sliced
  • 4 shallots, diced
  • 6 cloves garlic, minced
  • 2 1/2 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces
  • 8 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 1 cup milk
  • 1/2 cup heavy cream
  • Salt and freshly ground black pepper

Directions

  1. Make a bouquet garni: First wrap bay leaves, rosemary, parsley, and peppercorns in a piece of cheesecloth. Then tie with a piece of kitchen twine, and set aside.

  2. Heat olive oil and butter in a medium stockpot. Add celery, leeks, shallots, and garlic; cook on medium-low heat until very soft, about 45 minutes, stirring only occasionally. Do not brown. Add potatoes, stock, and reserved bouquet garni. Bring mixture to a boil, and then reduce to a gentle simmer. Cook until potatoes are very tender, about 40 minutes. Remove bouquet garni, and discard.

  3. Working in batches, pass half of the soup through a food mill, fitted with a medium disk, into a large saucepan. Add remaining chunky soup. Place the saucepan on medium-low heat to warm soup. Slowly stir in milk and cream, and season with salt and pepper. Serve hot.

Cook's Notes

If you pass the soup through a food mill it will not be overprocessed; if you use a food processor, just pulse quickly.

Reviews Add a comment

  • Me2101
    27 FEB, 2015
    Very F L A T! Had to add many more herbs/spices to give it some flavor...just as everyone here is saying! Needed much more to make it flavorful!
    Reply
  • Joelle
    21 MAR, 2013
    I used fennel in this recipe instead of leeks and it's the best, most flavorful soup I've ever had. I used a whole fennel bulb, then put some of the fennel leaves in the soup before serving. I also did not make a "bouquet garni", I just put the herbs in the soup. Nor did I use a food mill or immersion blender. I just mashed some of the potatoes with a potato masher directly in the pot.
    Reply
  • genp71gmailco
    21 SEP, 2011
    I love this recipe. I add a little bacon bits too or turkey bacon and my kids love it. There is nothing like recipes that have so many veggies and kids eat them.
    Reply
  • sweetpeainspain
    30 JAN, 2011
    Use an immersion blender if you have one. If not you can puree the soup in a regular blender as long as you do it in batches and let the soup cool a bit first.
    Reply
  • ktgrice
    16 DEC, 2010
    i dont have a food mill, is there anything else i can use? i have a food processor, a blender, an electric mixer.... will any of these work?
    Reply
  • ktgrice
    16 DEC, 2010
    i dont have a food mill, is there anything else i can use? i have a food processor, a blender, an electric mixer.... will any of these work?
    Reply
  • SandraHans
    14 DEC, 2010
    I have made this recipe several times but usually add a few chopped carrots and instead of rosemary I use dill. Delicious!
    Reply
  • SandraHans
    14 DEC, 2010
    I have made this recipe several times but usually add a few chopped carrots and instead of rosemary I use dill. Delicious!
    Reply
  • genp71gmailco
    15 DEC, 2009
    i added some bacon bits and it gave it a kick, although is perfect the way it is, my kids love this anytime i make it.
    Reply
  • cooperjenniferann
    17 NOV, 2009
    I made it with skim milk and only 3 tabs of heavy cream and it was good. I added homemade sage and sourdough croutons. great winter meal.
    Reply