Rustic Potato-Leek Soup
By America's Test KitchenPublished on August 27, 2013
Time
30 minutes
Yield
Serves 4 to 6
Ingredients
4 slices bacon, chopped3 large leeks, white and light green parts only, halved lengthwise and sliced thin1 ½ pounds russet potatoes, peeled and cut into 1-inch chunks2 tablespoons unsalted butter 4 cups low-sodium chicken broth 1 bay leaf Salt and pepper
Instructions
- Cook bacon in Dutch oven over medium-high heat until crisp, about 5 minutes. Transfer to paper towel-lined plate. Discard all but 1 tablespoon fat.
- Add leeks, potatoes, and butter to empty pot and cook until leeks begin to soften, about 5 minutes. Add broth and bay leaf and bring to boil. Reduce heat to medium and simmer until vegetables are tender, about 15 minutes.
- Discard bay leaf. Using potato masher, mash until potatoes just begin to break down and soup is thickened. Stir in bacon. Season with salt and pepper. Serve.
Time
30 minutesYield
Serves 4 to 6Ingredients
4 slices bacon, chopped
3 large leeks, white and light green parts only, halved lengthwise and sliced thin
1 ½ pounds russet potatoes, peeled and cut into 1-inch chunks
2 tablespoons unsalted butter
4 cups low-sodium chicken broth
1 bay leaf
Salt and pepper
Ingredients
4 slices bacon, chopped
3 large leeks, white and light green parts only, halved lengthwise and sliced thin
1 ½ pounds russet potatoes, peeled and cut into 1-inch chunks
2 tablespoons unsalted butter
4 cups low-sodium chicken broth
1 bay leaf
Salt and pepper
Ingredients
4 slices bacon, chopped
3 large leeks, white and light green parts only, halved lengthwise and sliced thin
1 ½ pounds russet potatoes, peeled and cut into 1-inch chunks
2 tablespoons unsalted butter
4 cups low-sodium chicken broth
1 bay leaf
Salt and pepper
Why This Recipe Works
The high starch content of russet potatoes thickens our Rustic Potato-Leek Soup recipe. Mashing some of the potatoes just before serving made it thick and creamy. If the soup became too thick, we found we could thin it by adding hot water or broth.
Instructions
- Cook bacon in Dutch oven over medium-high heat until crisp, about 5 minutes. Transfer to paper towel-lined plate. Discard all but 1 tablespoon fat.
- Add leeks, potatoes, and butter to empty pot and cook until leeks begin to soften, about 5 minutes. Add broth and bay leaf and bring to boil. Reduce heat to medium and simmer until vegetables are tender, about 15 minutes.
- Discard bay leaf. Using potato masher, mash until potatoes just begin to break down and soup is thickened. Stir in bacon. Season with salt and pepper. Serve.
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