Welcome to Cook with Brooke! Today’s recipe is Potato Leek Soup. This soup is velvety and delicious and perfect for a cold winter day.
I consider myself pretty fortunate that my name rhymes with so many words.
I’ve wanted to write and film this series, Cook with Brooke for a long time, and I thought it would be a great way to start in the new year. However, the name has gone through lots of options. Clever, yet corny options until I landed on what I did.
“Hook. Brooke. Cook.”
“Look, Brooke Cooks”
“Cookie Brookie” or “Brookie Cookie”
“Cook Brooke” – I kinda liked this one too; like, let’s dive into the Cook Brooke….
And another good contender,
“Brooke Can Cook”
Though yes I can, I’m by no means a trained chef, but rather someone that digs cooking and feels a sense of calm when I’m in the kitchen. But none of these names sounded inviting; like I was asking y’all to join me. So this is how Cook With Brooke came about. As promised in this post, I’m starting this long planned bi-weekly series that’ll share one recipe, whether it’s a main dish, appetizer, salad or even an easy dessert, and I promise each dish will be one that you’ll love to cook as much as you’ll love to eat.
Today’s recipe is Potato Leek Soup
I love soup all year round, but especially in the winter. I am one of those that enjoys spending a Sunday afternoon cooking and soups fit the bill, always. To me, this recipe tastes like a loaded baked potato, and who wouldn’t love that?! Because I recommend taking a little extra time and pressing through a fine mesh strainer, this soup has a velvety consistency that I feel soups are all about. Top with a prosciutto bits and a pinch of chopped chives and you’ve got yourself the best Potato Leek Soup you’ll ever have. Serve for lunch or dinner with a green salad on the side, and perhaps a torn piece of French bread, and you’re golden.
Let’s Cook with Brooke!
Potato Leek Soup
- Dutch oven
- Chef's knife
- 8 cups leeks cleaned and chopped
- 3-4 cups yellow potatoes peeled and cubed
- 6 tbsp unsalted butter
- 1 tbsp flour
- 5 cups chicken broth
- 1/3 cup heavy cream
- salt and pepper to taste
- prosciutto bits or bacon bits
- chopped chives
- Cut off the roots and tough dark green portion of the leeks, leaving the white portion and about 3 inches of the light green portion. Slice the leeks half lengthwise and chop into pieces.
- Heat butter in a large Dutch oven over medium-low heat until foaming.
- Stir in the leeks. Increase the heat to medium, cover, and cook stirring occasionally until the leeks are tender but not mushy, about 12-15 minutes. DO NOT BROWN LEEKS.
- Sprinkle flour over the leeks and stir to coat evenly. Cook until the flour dissolves, about 2 minutes.
- Increase heat to high. Whisking constantly, gradually add the broth. Add the potatoes, cover and bring to a boil.
- Reduce heat to medium low and simmer, uncovered, until the potatoes are almost tender, about 5 minutes.
- Remove from heat and let stand, covered, until the potatoes are tender and flavors blend, about another 10 minutes. Season with salt and pepper to taste.
- Set aside a large bowl with a find mesh strainer over top.
- Using a blender, ladle soup in blender in batches, only filling the blender 1/3 of the way. If you fill the blender, you'll have a soup explosion because of the heat.
- Pour pureed soup in strainer and using a rubber spatula, press the soup through the strainer. Repeat until all soup has been pureed.
- Return soup back to Dutch oven. Add heavy cream and warm over a low flame until hot. Taste and add more salt and pepper if desired.
- Ladle into bowls and top with prosciutto or bacon bits and pinch of chopped chives.
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