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Base for Potato Leek Soup Recipe

French · Soup · 40 min total

A creamy, aromatic base for potato leek soup that can be used immediately or frozen for later. This versatile foundation is the perfect starting point for a comforting soup.

Ingredients

• 3 large leeks (about 1 lb), white and light green parts only
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 lb Yukon Gold potatoes, peeled and diced
• 4 cups chicken or vegetable broth
• 1 tsp salt
• 1/2 tsp white pepper
• 1/2 cup heavy cream (optional)

Instructions

1. Trim leeks, halve lengthwise, and rinse thoroughly under cold water to remove grit. Slice thinly crosswise.
2. In a large pot, melt butter with olive oil over medium heat. Add leeks and cook, stirring occasionally, until softened but not browned, about 8 minutes.
3. Add potatoes, broth, salt, and white pepper. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
4. Remove from heat. Use an immersion blender to puree until smooth. Alternatively, let cool slightly and blend in batches in a blender.
5. If using, stir in heavy cream. Adjust seasoning to taste. Use immediately or cool and refrigerate/freeze.

Tips

• For a vegan version, use olive oil instead of butter and omit cream.
• To freeze, cool completely and store in airtight containers for up to 3 months.
• This base can be thinned with additional broth for a lighter soup.

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