I’ve made potato-leek soup before, and it’s never been great. Not terrible, but not good, either. I had some fantastic soup at a restaurant while on vacation, and I asked for the recipe.
You know what the secret is? (Besides obscene amounts of heavy cream?) Only using a little bit of leek, then rounding it out with onions.
I changed the recipe a bit (mostly to dial down the cream). All 4 members of the Hippie Household approved this version.
- 1 large onion, diced
- 1 small leek, cleaned and sliced
- 1-2 cloves garlic, chopped
- 4 cups potatoes, peeled and diced
- 5 cups stock
- 1/2 cup cream
- 2 Tablespoons butter
- Melt butter in a stockpot over medium-low heat. Add onions, leeks, and a pinch of salt. Cook until the onions become translucent.
- Add garlic and cook for another minute or two, stirring.
- Add potatoes and most of the stock (reserve about a cup). Bring mixture to a boil, then immediately turn down heat and simmer until the potatoes are soft.
- Puree soup in a blender, then return it to the pot. Add cream and dashes of salt and pepper. Add more stock if the consistency is too thick.
- Taste and adjust seasoning.
Source: Adapted from the Biergarten restaurant at the Walt Disney World resort.