Silky Potato Leek Soup with Leek Oil

Ingredients

• 2 lb Yukon Gold potatoes (Peeled and cut; hold in cold water to rinse off excess starch.)
• 4 Leeks (Use 4 large leeks; separate green tops from white parts and rinse separately. White parts are used in the soup; green tops are used for the leek oil.)
• 5 Garlic (Sliced.)
• 0.5 cup Unsalted butter
• 6 cup Chicken stock (Additional stock may be used to adjust the soup's consistency.)
• 2 cup Heavy cream (Add a splash to each blender batch and use additional cream to adjust consistency if desired.)
• 5 sprigs Fresh thyme (Tie together with the bay leaf using kitchen twine.)
• 1 Bay leaf (Tie together with the thyme using kitchen twine.)
• Salt (Use a pinch while sweating the leeks, then season to taste.)
• White pepper (To taste.)
• 1 cup Neutral oil (A scant cup, or enough to cover the reserved leek greens; sunflower oil is suggested.)

Steps

1. 1

   Separate the green tops from the white parts of the leeks. Rinse each part separately, since leeks can contain dirt between their layers.

2. 2

   Peel and cut the potatoes, then keep them in a bowl of cold water to rinse away some excess starch. Slice the garlic.

3. 3

   Tie the thyme sprigs and bay leaf together with kitchen twine.

4. 4

   For the leek oil, place the reserved leek greens in a blender and add enough neutral oil to cover them; the source uses a scant cup. Blend until the leeks are broken down.

5. 5

   Transfer the blended leek mixture to a pot. Warm it over medium heat until the oil reaches about 160°F, or, without a thermometer, until small bubbles appear around the edges and the oil is emerald green.

6. 6

   Strain the leek oil through a sieve lined with cloth. Set it aside for serving; it may also be frozen for later use.

7. 7

   Add the butter to a large pot and melt it over medium-low heat.

8. 8

   Add the white parts of the leeks and a pinch of salt. Sweat them without allowing them to color for 25–30 minutes, or until they are incredibly soft.

9. 9

   Add the sliced garlic and sweat for 5 minutes, keeping the aromatics soft rather than browned.

10. 10

    Add the potatoes, tied thyme and bay leaf, and chicken stock. Bring the mixture to a simmer.

11. 11

    Cook at a simmer for about 30 minutes, until the potatoes are falling apart.

12. 12

    Remove and discard the thyme and bay leaf bundle.

13. 13

    Blend the soup in batches. Ensure each batch contains plenty of liquid, adding a splash of the heavy cream to each batch as it blends. Continue until the soup is completely smooth.

14. 14

    Strain the blended soup. Adjust its consistency with additional chicken stock or heavy cream as needed.

15. 15

    Season the soup to taste with salt and white pepper. If adding cheese, melt it into the soup before seasoning so the soup does not become overly salty.

16. 16

    Serve the silky soup drizzled with the leek oil.

Notes

The source does not specify a cheese quantity or type; cheese is an optional addition and should be melted in before final seasoning. The leek oil can be frozen for later use.

Nutrition per serving

• soup
• main
• vegetarian-option
• creamy
• blended
• stovetop
• make-ahead
• freezer-friendly