Potato and Leek Soup

contributed by Andrew Zimmern to Food & Wine







  • 3 Tbsp unsalted butter
  • 1 large leek, white and light green parts only, thinly sliced
  • 1 medium onion, chopped
  • 1 small fennel bulb—halved, cored and chopped
  • 1 medium celery rib, thinly sliced
  • 1 medium shallot, finely chopped
  • 1 thyme sprig
  • 1 large garlic clove, minced
  • Salt
  • 8 C chicken stock or low-sodium broth
  • 1 1/2 lbs Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
  • 3 Tbsp finely chopped parsley
  • 2 Tbsp finely chopped tarragon
  • 1 C heavy cream


In a large saucepan, melt the butter. Add the leek, onion, fennel, celery, shallot, thyme, garlic and a generous pinch of salt and cook over moderate heat, stirring occasionally, until the vegetables are softened and just starting to brown, about 10 minutes.

Add the stock, potatoes, 2 Tbsp of the parsley and 1 Tbsp of the tarragon. Bring to a boil, then simmer over moderately low heat until the vegetables are very tender, about 40 minutes.

Add the cream to the saucepan and simmer over moderate heat until slightly thickened, about 7 minutes. Stir in the remaining 1 Tbsp each of parsley and tarragon and season the soup with salt and white pepper; discard the thyme sprig. Ladle the soup into bowls and serve.

Soup can be refrigerated for 2 days.

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