Leek and Potato Soup
Serves 420 mins prep30 mins cook
A comforting Leek and Potato Soup made in a Dutch oven, perfect for fall. The soup features sautéed leeks and celery, combined with Yukon Gold potatoes, chicken broth, and a blend of spices. It's pureed until smooth and garnished with fried leeks and croutons.
0 servings
What you need
Instructions
1: In a Dutch oven over medium heat, sauté leeks and celery in 2 tbsp olive oil until tender and fragrant, about 20 minutes. 2: Create a well in the center and add 2 tbsp olive oil, anchovy fillet, garlic, ground coriander, fennel seeds, salt, and pepper. Mix well with the leek and celery mixture. 3: Add diced potatoes and chicken broth. Cover and bring to a boil, then simmer until potatoes are soft. 4: Use an immersion blender to puree the soup until smooth. 5: Garnish with fried leeks, croutons, a drizzle of heavy cream, and season with salt and pepper to taste.View original recipe