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Soups & stews

Potato and Leek Soup
This recipe from food writer Kathy Gunst, a partner on Hannaford's Chef's Table program, was adapted for the March/April 2019 issue of fresh. Store leftover, cooled soup in an airtight container and freeze for up to four months.
2 1/2 lb. leeks (about 5 medium)
1 1/2 Tbsp. olive oil
2 Tbsp. minced fresh chives
1 Tbsp. chopped fresh thyme
3 lb. russet or Yukon Gold potatoes, peeled and cut into 2" pieces
8 cups vegetable or low-sodium chicken broth, plus more as needed
Salt and pepper
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Potato and Leek Soup

Potato and Leek Soup

Potato and Leek Soup
Two Stars Guiding Stars
  • Servings:Serves 8
  • Prep Time:10 minutes
  • Cook Time:35 minutes
1. Trim roots and dark green leaves from leeks. Halve leeks lengthwise, then slice crosswise into 2" pieces and transfer to a large bowl filled with cold water. Using fingers, swish leeks to remove dirt, then place in a colander to drain; set aside.
2. Heat oil in a large Dutch oven over low heat; add leeks and herbs and cover. Cook, stirring occasionally, until leeks are softened, about 10 minutes. Stir in potatoes and cook 2 minutes. Increase heat to high, add broth, and season with salt and pepper to taste; bring mixture to a boil. Reduce heat to low and simmer, covered, until potatoes are tender, 15 to 20 minutes. Remove from heat and let cool slightly.
3. Working in batches, carefully transfer soup to a blender and puree until smooth, about 30 seconds; return to pot and add more broth if needed to achieve desired consistency.
4. Return soup to a simmer over medium-high heat, season with salt and pepper to taste, and ladle into bowls. Garnish each bowl with a generous teaspoon of chive oil (search for Chive Oil on Hannaford site for the recipe).
Source: Hannaford fresh Magazine, March - April 2019