Caramelized Leek & Potato Soup

This is not the typical potato-leek soup. The leek to potato ratio is doubled in this recipe, making it much sweeter as a result. It is also served chunky. It tasted like a combination of French onion soup (with all of the caramelized leeks) and scalloped potatoes (with all of the thinly sliced potatoes).

This recipe was adapted from the New York Times, contributed by Melissa Clark. (I love her!) I incorporated some frozen leeks and turkey stock. I also increased the amount of garlic and potatoes and modified the garnish. I increased the cooking time to allow the leeks to be fully caramelized prior to adding the additional ingredients as well.

Although not necessary, before serving, we added a dollop of sour cream (my husband) and Greek yogurt (me!) to the soup to add a little bit of richness. It would be wonderful with a couple of tablespoons of heavy cream as well. We ate it with warm bread and green salad on the side. SO hearty and tasty!

  • 1 ½ pounds fresh leeks (about 6) white and light green part only
  • 1 pound frozen leeks, thawed, picked over, and thinly sliced
  • 2 bay leaves
  • 4 large sprigs fresh thyme, plus more for garnish
  • 4 large sprigs fresh sage
  • 4 large sprigs parsley, and chopped leaves for garnish
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 4-5 large garlic cloves, peeled and very thinly sliced
  • 8 cups vegetable stock or water (I incorporated 4 cups of Turkey Stock)
  • 1 tablespoon coarse salt, more to taste
  • 1 teaspoon black pepper, more to taste
  • 2 pounds Yukon Gold potatoes, halved and thinly sliced (I used baby gold potatoes)
  • heavy cream, sour cream, or Greek yogurt, for serving, optional
  1. Halve the fresh leeks lengthwise and thinly slice the leeks crosswise. Place in a large bowl and cover with water. Swish to remove the grit. Using a slotted spoon, scoop leeks out from the top of the bowl removing as much water as possible.
  2. In a small square of cheesecloth, tie together bay leaves, thyme, sage, parsley and celery leaves if using.
  3. Melt the butter into the oil in the bottom of a large pot over medium-high heat. Stir in the leeks and cook, stirring frequently, until leeks are soft and dark golden brown, 20 to 30 minutes. Stir in the garlic for the last 3 minutes of cooking.
  4. Stir in stock and/or water, the sachet of herbs, the salt and pepper.
  5. Bring to a boil over high heat, then reduce immediately to medium-low; simmer for 5 minutes.
  6. Add the potatoes and simmer soup until potatoes are very tender and falling apart, about 45 minutes.
  7. Taste and adjust seasoning.
  8. If desired, dollop sour cream or yogurt on top or drizzle a small amount of cream into each bowl when serving. Top with parsley or thyme for garnish.

I’m bringing this to share with my friends at Angie’s Fiesta Friday #108 this week hosted by Suzanne @ A Pug in the Kitchen and Zeba @ Food for the Soul. Come join the fun! 🙂

One Year Ago:

Two Years Ago:

Three Years Ago:

If you like this you may also like:

Advertisements

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

18 responses to “Caramelized Leek & Potato Soup

  1. I think this is a beautiful and delicious version of a potato leek soup, love that it’s chunky, love that the leeks are caramelized the depth of flavor must be incredible. I am so hungry I would really love a big bowl of this soup right now.

  2. Josette, this sounds and looks so completely amazing and is just the type of soup I would love to make for a cold winter’s day! Where on earth do you get frozen leeks? I have never seen them before. Can they be all fresh?

  3. This really isn’t your typical leek and potato soup. It sounds delicious and I bet caramelizing the leeks worked wonders.

  4. Oooh….this looks amazing and so hearty. I bet caramelization of leeks brings it so much flavor. Delicious!

  5. A combination of French onion soup and scalloped potatoes… I am definitely convinced! It looks and sounds so rustic and warming. (Also, tried the apple fritter bread you posted a couple of weeks ago. It was delicious! Between nibbling away at it for dessert and again for breakfast, and cutting up the rest into some thick slices to give away, it was gone in under a day! 🙂 )

  6. I’ve never thought to make leek potato soup but it looks and sounds delicious!

  7. petra08

    This soup looks delicious. What a great idea to add more of the delicious leek! 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 983 other followers

Recipe Categories

my foodgawker gallery
my photos on tastespotting

Top Posts & Pages

Foodista Food Blog of the Day Badge
%d bloggers like this: