Potato and Leek Soup
Recipe for the week of October 31-November 4, 2022 **Please Note: Ingredients and recipes are subject to change due to product availability and teacher’s discretion.**
Servings Prep Time
Yield6 servings 20minutes
Cook Time
30minutes
Servings Prep Time
Yield6 servings 20minutes
Cook Time
30minutes
Ingredients
Soup
  • 3tablespoons butter
  • 4 large leekswhite and light green parts only, roughly chopped
  • 3cloves garlicminced
  • 2pounds Yukon Gold Potatoespeeled and roughly chopped into ½-inch pieces
  • 7cups vegetable broth
  • 2 bay leaves
  • 3 sprigs fresh thymeminced
  • 1teaspoon Salt
  • ¼teaspoon ground black pepper
  • 1cup heavy cream
  • ¼cup chivesfinely chopped, for serving
Croutons
  • 2tablespoons olive oil
  • 1teaspoon grated parmesan cheese
  • 1teaspoon oregano
  • ½teaspoon dried thyme
  • ½teaspoon garlic powder
  • ½teaspoon Salt
  • 5slices thickday-old bread with crusts removedcut into cubes
Instructions
Making the Soup
  1. Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted. Adjust the heat as necessary so as not to brown.
  2. Add the potatoes, broth, bay leaves, thyme, salt, and pepper to pot and bring to a boil. Cover and turn the heat to medium. Simmer until the potatoes are very soft.
  3. Fish out the bay leaves, then purée the soup with a hand-held immersion blender until smooth. Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it’s too thick, add water or stock to thin it out.
Making the Croutons
  1. Mix oil, Parmesan cheese, oregano, thyme, garlic powder, and salt together in a large bowl; add bread cubes and turn with a spatula to coat. Spread coated bread cubes out in a large skillet.
  2. Cook in skillet on medium heat, stirring occasionally until golden brown, 15 to 20 minutes.
  3. Add the soup to a bowl and top with croutons and chopped chives.