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Potato Leek Soup

A velvety, comforting classic that's simple and aromatic. Optional soft-boiled egg on top takes it to another level of creaminess.

PREP: 10 min | COOK: 40 min | Serves 8-10

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INGREDIENTS:

  • 4 large leeks, sliced and rinsed well

  • 2 Tbsp unsalted butter

  • ~2 lbs Yukon gold potatoes, peeled and cubed

  • 1 bulb garlic, peeled (or 6–8 cloves)

  • 3 tsp kosher salt, divided

  • ½ tsp black pepper

  • ¼ tsp fennel seeds

  • 2 bay leaves

  • ½ cup dry white wine

  • 4 cups (1 quart) chicken or vegetable broth

  • ½ cup heavy cream

Optional toppings: Soft-boiled egg, olive oil, cracked black pepper


INSTRUCTIONS:

  1. Slice the leeks lengthwise, rinse thoroughly to remove grit, and cut the white and light green parts into small pieces. Peel and cube the potatoes.

  2. In a large pot over medium heat, melt the butter. Add the leeks, 1 teaspoon of the salt, and the black pepper. Cook for 8–10 minutes, stirring occasionally, until the leeks have softened.

  3. Add the potatoes, garlic, fennel seeds, bay leaves, and another teaspoon of salt. Cook for 10 minutes over medium-low heat, stirring occasionally.

  4. Pour in the white wine and stir, scraping up any bits from the bottom of the pot.

  5. Add the chicken or vegetable broth along with the final teaspoon of salt. Stir, reduce the heat to low, cover, and simmer for 15 minutes or until the potatoes are tender.

  6. Turn off the heat and remove the bay leaves.

    • Using an immersion blender, puree the soup until smooth.

    • If using a traditional blender: Carefully ladle the soup in small batches into the blender, puree, then return to the pot.

  7. Return the soup to low heat and stir in the heavy cream. Taste and adjust seasoning with more salt or pepper if needed.

  8. Optional soft-boiled egg topping:

    • Bring a small pot of water to a boil.

    • Gently lower in an egg using a spider or ladle, and cook for 5–6 minutes for a runny egg.

    • While it cooks, prepare an ice bath.

    • Transfer the egg directly into the ice bath to stop the cooking.

    • Peel when cool enough to handle.

  9. Ladle the soup into bowls. Top with a soft-boiled egg, a drizzle of olive oil, and freshly cracked black pepper.

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