Ingredients
Scale
- 60 g or ¼ cup unsalted butter
- 450–500 g or 1–1¼ lb leeks (about 4 medium or 2 large), white and pale green parts only, well washed and thinly sliced
- 120 g or 4 oz celery (about 3 ribs), chopped
- 1.36 kg or 3 lb Yukon Gold potatoes, peeled and cut into 2 cm or ¾-inch cubes
- 1.5 L or 6 cups good chicken stock, preferably homemade
- 2–3 sprigs fresh thyme or ½ tsp dried thyme
- 1 bay leaf
- Fine sea salt and freshly ground black pepper, to taste
Instructions
- Melt the butter in a large soup pot over medium-low heat. Add the leeks and celery and cook gently until softened but not browned (8–10 minutes).
- Add the potatoes, chicken stock, thyme and bay leaf. Bring to a gentle boil, then reduce the heat and simmer for until the potatoes are completely tender (20–25 minutes).
- Remove the thyme stems and bay leaf.
- Purée the soup until completely smooth using an immersion blender or a countertop blender.
- Taste and season generously with salt and freshly ground black pepper. If the soup is thicker than you like, stir in a little extra stock until it reaches your preferred consistency.
- Serve piping hot with crusty bread.
Notes
For everyday lunches, I like serving this soup with a turkey, cranberry and walnut salad tucked into a fresh croissant, soft ciabatta roll or pita, followed by brownies or maple pecan bars for dessert.
For a more elegant first course, try my Creamy Potato Leek Soup with Stilton and Sautéed Pears, where crumbled Stilton and caramelized pears transform this comforting classic into a dinner-party-worthy starter.