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:

• Spinach-Potato Soup

Two Years Ago:

• Red Onion Soup with Gruyère Toasts

Three Years Ago:

• Spicy Lentil Chili
• Hungarian Lentil Stew

If you like this you may also like:

• Baked Potato & Leek Soup with Cheddar & Bacon
• Roasted Potato Leek Soup with Arugula & Creme Fraiche

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!

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