{"id":"ab282aed-2bc2-411b-9612-903bf2714992","url":"https://recipestripper.com/recipes/ab282aed-2bc2-411b-9612-903bf2714992","source_url":"https://cooking.nytimes.com/recipes/1025764-potato-leek-soup","title":"Potato Leek Soup","description":"This classic, comforting potato-leek soup takes a few simple ingredients and turns them into a silky and decadent soup. Yukon Gold potatoes have golden flesh that’s denser and sweeter than other potatoes, giving the soup a richer texture and greater depth of flavor. Just a brief purée is all it takes to render the soup creamy; resist the urge to overprocess in the blender, which can result in gummy soup. For the silkiest soup of all, you can pass it through a sieve after blending. Enjoy a warm bowl with a green salad, or serve smaller portions as an elegant starter at your next dinner party.","servings":4,"servings_text":"4 servings","prep_time":"PT15M","cook_time":"PT30M","total_time":"PT45M","ingredients":[{"text":"2 tablespoons unsalted butter","item":"unsalted butter","quantity":2,"unit":"tbsp"},{"text":"2 medium leeks, light green and white parts only, halved lengthwise and thinly sliced (about 3 cups)","item":"medium leeks, light green and white parts only, halved lengthwise and thinly sliced","quantity":2,"preparation":"about 3 cups"},{"text":"Salt and pepper","item":"Salt and pepper"},{"text":"1 garlic clove, thinly sliced","item":"garlic clove","quantity":1,"preparation":"thinly sliced"},{"text":"4 cups low-sodium chicken broth","item":"low-sodium chicken broth","quantity":4,"unit":"cup"},{"text":"1 ½ pounds Yukon Gold potatoes, peeled and cut into ½-inch cubes (about 4 cups)","item":"Yukon Gold potatoes, peeled and cut into 1/2-inch cubes","quantity":1.5,"unit":"lb","preparation":"about 4 cups"},{"text":"1 fresh or dried bay leaf","item":"fresh or dried bay leaf","quantity":1},{"text":"1 cup heavy cream","item":"heavy cream","quantity":1,"unit":"cup"},{"text":"Chopped chives, for garnishing","item":"Chopped chives, for garnishing"},{"text":"Crusty bread, for serving","item":"Crusty bread, for serving"}],"instructions":[{"number":1,"text":"In a large pot, melt butter over medium. Add leeks, season with salt and pepper, and cook, stirring occasionally, until softened but not browned, 4 to 5 minutes. Add garlic and stir until fragrant, 1 minute."},{"number":2,"text":"Add broth, potatoes and bay leaf; season with salt, and bring to a boil over medium-high heat. Cover, adjust heat to medium-low and cook at a gentle simmer until potatoes are completely tender, 15 minutes. Discard bay leaf."},{"number":3,"text":"Working in two batches, if necessary, transfer soup to a blender and purée just until smooth. (Resist the urge to overprocess in the blender, which can result in gummy soup.) Return soup to the pot or, for an extra-silky soup, strain through a fine-mesh sieve into the pot."},{"number":4,"text":"Stir in cream and warm over medium-low heat, stirring frequently, for about 2 minutes. Season with salt."},{"number":5,"text":"Divide soup among bowls and garnish with chives. Serve warm, with crusty bread."}],"date_published":"2026-10-30T01:05:28.174905+00:00","date_modified":"2026-10-30T01:05:28.174905+00:00"}