Potato Leek Soup

A stripped-down potato leek soup that lets the ingredients speak for themselves. Leeks, onion, and celery sweat in butter until soft, potatoes simmer until they start falling apart, and cream goes in at the very end to bring it all together.

Sauteing the leeks and aromatics for a full eight minutes before adding liquid is what builds the flavor base. You want them translucent and silky, not browned. Browning adds a roasted note that fights against the clean, mild sweetness you’re after in a classic potato leek soup.

The cream goes in during the last five minutes for a reason. Extended boiling breaks cream down, making the soup thin and grainy instead of rich and smooth. A short simmer is all it needs to heat through and meld with the starchy broth the potatoes have already thickened.

Kitchen Tips

• Slice leeks lengthwise and rinse thoroughly between the layers. Grit hides in there and will ruin the texture of your soup.
• Leave the soup chunky for a rustic bowl, or blend half of it and stir it back in for a creamy-yet-textured finish.
• Season after adding the cream. Dairy changes how you perceive salt, so taste and adjust at the end.

Variations

• Swap cream for coconut milk and use olive oil instead of butter for a dairy-free version.
• Stir in sharp cheddar and top with crumbled bacon for a loaded baked potato spin.
• Add a handful of watercress or fresh chives as a garnish for color and a peppery bite.