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Garnish-as-You-Like Potato-Leek Soup

Garnish-as-You-Like Potato-Leek Soup

By Courtney HillDecember 21, 2024

  • Makes
    6 to 8 servings
  • Cook Time
    1½ hours
  • Active time plus cooling
    (40 minutes active)
  • Rating

Potato-leek soup is a blank canvas for all manner of garnishes. Keep it simple for family—chopped thyme and black pepper—and for a larger gathering, double the soup and set out an array of options so guests can add what they like. With a base of water, not broth, the soup is simple—and vegetarian. It gets richness from butter and a whole head of garlic that’s simmered until soft and blended in. It can be made, cooled and refrigerated in an airtight container for up to three days. Rewarm in a saucepan over medium-low, thinning with water as needed.

Tip

Don’t overfill the blender jar. Blend in batches, filling the jar no more than two-thirds full to prevent hot liquid from spouting out the top. Also, be sure to blend for at least 1 minute per batch. This is key for a velvety creaminess in the finished soup.

Ingredients
  • 4

    tablespoons salted butter

  • 3

    medium leeks, white and light green parts halved lengthwise, thinly sliced, then rinsed and drained

  • Kosher salt and ground black pepper

  • 2 ½

    pounds russet potatoes (about 5 medium), peeled and cut into 1-inch chunks

  • 1

    head garlic, outer papery skins removed, top third cut off and discarded

  • 1

    bay leaf

  • 4

    sprigs thyme

  • 2

    teaspoons lemon juice

  • For serving

  • Sour cream or crème fraîche

  • Shredded Gruyère or cheddar cheese

  • Crumbled feta or fresh goat cheese (chèvre)

  • Chopped fresh dill or fresh chives

  • Thinly sliced smoked salmon or lox, cut into ribbons

  • Toasted sunflower seeds or chopped toasted hazelnuts

  • Chopped bacon or pancetta, cooked until browned and crisp

  • Chili crisp or chili oil

  • Fried shallots, onions or garlic

  • Pesto or tapenade

  • Chopped pickled sweet peppers

  • Balsamic vinegar

  • Smoked paprika

  • Chopped hard-cooked eggs

Step 1

To make the soup, in a large pot over medium-low, melt the butter. Stir in the leeks and 1 teaspoon salt, then cover and cook, stirring occasionally, until the leeks are softened and lightly browned, about 20 minutes.

Step 2

Add the potatoes, garlic, bay, thyme and ½ teaspoon each salt and pepper, followed by 7 cups water. Bring to a simmer over medium-high, then reduce to medium-low, cover and cook, stirring occasionally, until the potatoes fall apart when pressed with a fork, 25 to 30 minutes. Remove from the heat and cool, uncovered, for 10 minutes.

Step 3

Using tongs, remove the garlic head and, holding it cut side down, squeeze the cloves into the soup. Remove and discard the thyme sprigs and bay. Using a blender and working in batches to avoid filling the jar more than two-thirds full, puree the soup until smooth, about 1 minute; add each batch to a large saucepan. Set over medium and heat the soup, stirring, until hot, about 5 minutes. Stir in the lemon juice, then taste and season with salt.

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