Potato Leek Soup Recipe from Rabbit Hill Inn

Our Potato Leek soup recipe certainly will become one of your staple soup recipes. potato leek soup recipe at Rabbit Hill InnButtery, creamy, and flavorful – but not heavy.  This silky potato leek soup recipe can easily be converted to vegetarian by using vegetable stock. Yes, it’s gluten free!

Prep note: Have a blender on hand
Recipe yields 1.5 gals

Ingredients:
6 Large Yukon Gold potatoes, peeled and large diced
6 Large Leeks, sliced thin and washed
2 large Spanish Onions, sliced thin
½ cup butter
¼ cup olive oil
2 quarts of chicken stock (vegetable stock if preferred)
1 quart of heavy cream, or to taste
Salt to taste

Method:

  • In a large pot, melt the butter over medium heat. Add the olive oil, then the leeks and onions. Add a couple pinches of salt to help extract the moisture from the vegetables. Sweat, stirring often, until vegetables are translucent and very tender, about 20 minutes. Reduce heat if needed to keep the vegetables from coloring.
  • Add the potatoes. Add the chicken stock, and add water (if needed) to cover the vegetables. Adjust the heat until a gentle simmer is reached, and continue to simmer until the potatoes are very tender, about 30 minutes.
  • Once cooked, add the soup to a blender (in batches if needed) and puree until very smooth. At the restaurant, we pass our soups though a fine mesh sieve called a chinois. This step can be omitted though the resulting soup may not be as silky.
  • Once the soup is all blended and passed into a holding container, add heavy cream and salt to taste. We like our soups to be thick but still have body. If you add enough cream for your taste but the soup is still too thick, add water until desired consistency is reached.

We use a variety of garnishes as the moods strike us. Here are some ideas:

  • Shaved Chives
  • House fried potato chips
  • Dollop of crème fraiche
  • Pesto (though soup will turn green)

This works well with spring ramps (wild leeks) in place of the leeks if you can find them in the early spring. Hope you enjoy!

BONUS: Check out our online recipe files for more terrific recipes from the Rabbit Hill Inn kitchen. Use the search box for specific interests.