Leek Potato Soup

This soup is the classic fall soup! Don’t worry about the bouillon powder, just add a bit more salt to your chicken broth!

Adapted from Carlsbad Cravings

Ingredients

2 tablespoons unsalted butter
2 tablespoons olive oil
4 large leeks
2 medium carrots diced
2 stalks celery (or 1 celeriac peeled) diced
4-6 cloves garlic minced
2 pounds potatoes peeled, chopped (about 1/4-½ inch)

5 cups chicken broth
1 tablespoon dried parsley
3 teaspoons salt
1/2 tsp EACH dried thyme, dried oregano, rosemary
1/4 teaspoon pepper
2 bay leaves
1/2 tablespoon lemon juice

Instructions
  1. Slice the roots off of the leaks then chop off the top dark green stalks; discard. Slice the remaining white/light green stalks in half lengthwise, then in half again (see photos in post). Add sliced leeks to a bowl of cold water and stir them around to separate them from each other and to dislodge any dirt. Scoop them out with a fine mesh sieve, dry, thinly slice and set aside.
  2. Melt the butter in the olive oil over medium-low heat in a Dutch oven or large soup pot. Add the leeks, carrots and celery and cook, stirring often, until vegetables are softened, about 10 minutes (we are sweating the vegetables, the leeks should not brown). Add garlic and sauté 30 seconds.
  3. Add the potatoes, broth, and all remaining seasonings. Cover pot, leaving just a crack open, and bring to a boil. Reduce heat to medium-low and simmer an additional 10-15 minutes, until potatoes are soft. Discard bay leaves.
  4. Working in batches, remove desired amount of soup to a high-powered blender, don’t fill blender more than ⅓ way full or it can overflow and explode. For a smooth soup, puree all of the soup; for a chunkier soup, don’t puree all of the soup. Blend until very smooth, being careful to let smoke escape the blender or it will explode. You can do this by leaving the blender cap open and covering with a paper towel or loose dishtowel. You may also use an immersion blender but I don’t find the soup gets as smooth.
  5. Pour pureed soup back into pot and stir in lemon juice. Taste and season with additional salt and pepper to taste.