Potato Leek Soup
Active Time: 20 minutes | Total Time: 1 hour 10 minutes | Serves 4 | Gluten Free
- 5 leeks (white and light green part)
- 3 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 1½ teaspoons kosher salt
- 1¼ pounds small Yukon Gold potatoes or fingerling potatoes
- 2 teaspoons fresh thyme leaves
- ½ cup dry white wine, such as pinot grigio
- 1 bay leaf
- Chopped fresh flat-leaf parsley, for serving
Cut the leeks lengthwise in half. Then slice crosswise into thin half moons. Put in a strainer and pass under running water to wash out any dirt.
In a large pot, melt the butter in the oil over medium-high heat. Add the leeks and ½ teaspoon of the salt. Cover partially with a lid and cook for 12 to 15 minutes, stirring occasionally, until very soft.
Meanwhile, thinly slice the potatoes and pull the thyme leaves from their sprigs.
Add the potatoes, thyme, and remaining 1 teaspoon salt and cook, stirring, for 1 minute. Add the wine and cook for 1 to 2 minutes, until nearly evaporated. Add just enough water to cover (about 3 cups) and the bay leaf.
Let come to a boil, then reduce the heat to medium-low to a gentle simmer. Cover partially and simmer 40 to 45 minutes, stirring occasionally, until the potatoes are tender.
You may have to add a little more water, but this soup should be on the thicker side.
Stir in the pepper and serve topped with a sprinkle of parsley.
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