How to Make Easy Potato Leek Soup with Olivia and Ori | Chowhound at Home

A dog and her human, Chowhound Video Producer Olivia Geyelin, make Potato Leek soup at home. Nothing like an easy, simple, hot soup to feel cozy during the most uncertain times. Enjoy, and stay safe.

Potato Leek Soup Recipe

Prep time: 20 minutes
Cook time: 40 minutes
Serves 4-6

Ingredients
3 large leeks (about 3 cups, chopped)
2 tablespoons of butter
4 cups chicken broth (or vegetable broth for vegetarian option)
2 pounds potatoes (Yukon gold or Russet), peeled, diced into 1/2-inch pieces
1 teaspoon sea salt, less or more to taste
1 bay leaf
1/4 cup chopped fresh parsley
Sprinkle of Tabasco sauce or other red chili sauce
White or black pepper to taste

Directions
1 Clean and cut the leeks: Cut off the roots of the leeks. Cut the leeks lengthwise, fan them open under running water to dislodge any dirt or mud hiding inside. Cut off the tough dark green tops and discard.
Slice the white and light green parts of the leeks crosswise into 1/4-inch thick slices. Place the slices in a bowl of cold water and agitate them with your hands to dislodge any remaining dirt. Then scoop out the leeks with a sieve or slotted spoon.

2 Cook leeks in butter to soften: Melt butter on medium heat in a 3 to 4 quart thick-bottomed pot. Add the chopped leeks, stir to coat with the butter.
Cover the pot and reduce the heat to low, cook for 10 minutes until the leeks are softened. Check to make sure the leeks are not browning.

3 Simmer the soup: Add the broth, diced potatoes, bay leaf, and a teaspoon of salt to the pot.
Increase the heat to high to bring to a simmer, then lower the heat to maintain a low simmer, and cook for 20 minutes, until the potatoes are cooked through.

4 Purée the soup: Remove the bay leaf. Use a blender to blend about half of the soup if you want a chunky soup, or all of it if you would like your soup to be more smooth.

5 Season the soup: Add the parsley, and cook a few minutes more.
Add pepper and more salt to taste.

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