- Prep time
- 5 minutes
- Cook time
- 35 minutes
- 3–4 servings
Combining all the earthy goodness of potatoes and the mild sweetness of leeks, this classic soup is delicious served hot or cold, and even better the next day.
- 1½ pounds Yukon gold potatoes, peeled
- 2 tablespoons butter
- 2 leeks, halved, cleaned and sliced thin
- ½ yellow onion, large diced
- ½ cup white wine
- 5 cups vegetable stock
- Kosher salt and white pepper, to taste
- ¼ cup heavy cream (optional)
Small dice 1 cup of potatoes and boil in salted water until tender. Drain and reserve. Coarse chop the remaining potatoes.
Melt the butter in a 4-quart saucepan over medium-low heat. Add the leeks and cook, stirring, until tender, about 8 minutes. Reserve ½ cup for garnish.
Add the onion and sauté until translucent, about 5 minutes. Add the chopped potatoes and white wine and reduce the wine by half. Add the vegetable stock and simmer until the potatoes are tender.
Carefully pour the soup into a blender and puree on high until smooth and creamy, 20–30 seconds. Pour soup through a fine mesh strainer back into the saucepan. Bring to a simmer and season to taste with salt and white pepper. Stir in the heavy cream, if desired. Garnish with the reserved leeks and small diced potatoes.