Potato Leek Soup

• total tid: 1 hour 39 minutes

Ingredienser

2 lb russet potatoes (skin on) cubed ¾–1”

1 large onion

2 leeks (wash well, then ½”slices of the white/lightgreen part)

2–3 garlic cloves, smashed

2 tbsp olive oil

2 tbsp Kerrygold salted butter @kerrygoldusa

1 tsp kosher salt (start) + pepper

thyme sprigs

5 cups chicken bone broth

½ cup heavy cream

½ tsp dijon

½–1 tsp champagne/white wine vinegar (to taste)

Toppings:

crispy fried leeks

gochugaru chili oil @algaecookingclub

pepper

sour cream

Instructions (beginner friendly recipe):

Instruktioner

Oven 400°F. Add potatoes/onion/leeks/garlic to Dutch oven w oil + butter + salt + pepper + thyme + bay. Toss.

Cover + roast 40 min. (first time: peek at 30 min + stir if you want)

Uncover, stir, roast 20–25 min more (stir once halfway). You want browned edges + super soft potatoes. If bottom gets too dark: add 2–3 tbsp water + scrape.

Stovetop: add 5 cups bone broth, simmer 5–8 min, scraping browned bits (that’s flavor). Remove bay/thyme.

Immersion blend smooth (don’t overblend russets). Too thick? splash water/broth.

Low heat: stir in ½ cup cream. Heat OFF: mix in dijon + vinegar (start small). Taste + adjust salt.

Plating hack:

Dollop sour cream → add spoon of soup → swirl a little → pour the rest. Top with fried leeks + chili oil + pepper 😮💨