Potato Leek Soup
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 4Idaho potatoes, peeled and diced
- Salt and freshly ground pepper
- 4tablespoons unsalted butter
- 1large Spanish onion, peeled and diced
- 3medium leeks, cleaned and diced
- 1bouquet garni (bay leaves, parsley and thyme in cheesecloth; also available in specialty food markets)
- 4cups chicken stock
- 1cup heavy cream
- 1½bunches watercress, cleaned, stems removed and chopped
- 1½pounds bay scallops
- 1bunch chives for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
496 calories; 25 grams fat; 15 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 46 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 24 grams protein; 1311 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a medium saucepan, cover ½ of the diced potatoes with cold water, and season with salt. Bring to a boil, and blanch until potatoes are tender, about 5 to 7 minutes. Remove from heat, drain and reserve.
- Step 2
In a large pot over medium heat, melt the butter. Add onions and leeks, and stir. Cover pot and saute, stirring occasionally, about 5 minutes.
- Step 3
Uncover, and add remaining potatoes, bouquet garni, salt, pepper, chicken stock and cream. Stir. Bring the soup to a simmer over medium heat, uncovered. Simmer until potatoes are soft, about 15 minutes. Remove potatoes from heat; drain and reserve.
- Step 4
Using a food processor or blender, puree the soup in batches. Season to taste. Return soup to pot; add blanched potatoes and simmer over medium heat. When liquid simmers, add watercress and scallops. Cook 30 seconds, stirring once. Ladle soup into warm bowls; sprinkle with chives.
Tip
- Cut-up sea scallops, fresh crab meat or rock shrimp may be substituted for the bay scallops.
Private Notes
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Cooking Notes
jared
I think step 3 has a typo. Should read ‘discard bouquet garni’ or similar instead of ‘drain and reserve.’
CM
I love scallops, but I clipped this recipe when it ran in the 90s and have made it ever since, leaving out the scallops, just as my go-to PL soup. It's fantastic. I especially like the pureed soup with chunks of cooked potato added back in
Kendyl
Used 2 large russets. Also used just half and half, but I think that should have been added after the potato’s had a chance to get tender. It is too easy for milk solids to separate if you go above a simmer. Of course, everything I alright after a nice blending... I added a splash of Champagne vinegar to cut the richness, that turned out very nice.
Drew Boyd
I like the ingredients, but to simplify it I add all the potatoes at once after sautéing the leeks and onions. I don’t add scallops because of the price, although I’m sure they’d be tasty. I highly recommend adding white wine, some red pepper, and a little saffron, they greatly enhance the flavor. I don’t blend it either, as I prefer the heartier texture. Great winter soup, I wouldn’t say this is an easy recipe but comes together within about half an hour, excluding cooking time.
Grace
I added 1 tsp. Old Bay Seasoning at the end. Instead of watercress, I used chopped spinach. That did the trick.
moztef
Used leftover mashed potatoes for a quick lunch.
Andrea
I waited until about 5 minutes to the end to add the cream for fear of curdling it. I also simply used my immersion blender rather than batching the hot soup into a cuisinart- you do have to be very cautious so that the immersion blender doesn’t splatter but if you’re not in a rush it should be ok! Did it as a vegetarian soup without scallops and we didn’t have watercress- the soup was still super yummy! Delicious soup- my family loved it and I’ll definitely keep in the repertoire!
vL
I found this recipe hard to follow, so after reading it a number of times without gaining clarity, I ended up riffing on it. No blending, half the potatoes, white fish instead of scallops, and added saffron and some clam juice. Delish.
nick
Needed a little spunk. Added 1/2 cup white wine and half a lemon to help. Didn’t have scallops so sautéed ground beef with some garlic, onion, chili flakes salt, and other spices. Added another dimension o richness.
Carol
Yes, remove bouquet garni, NOT the potatoes
pdxer1
Sautéed some pancetta to ramp it up.
Jessie
Delicious! I also cut my potatoes while the leeks and onion sautéed, and just added them all together. I added buttermilk after using immersion blender to get a chunky texture. Feta brine white bean broth used for stock. Family loved it.
Jessie
Made this again with leftover green leek tops (after making the leek garlic confit NYT cooking recipe which was lovely), and had leftover cream. I preferred the buttermilk so will do either that or sour cream next time for some tang.
Janina O'Brien
I found this to be incredibly bland even with 3x the garlic. I tried adding some shrimp and it was better. But adding sliced up, lean chicken sausage did the trick. I did not have a way to blend it so it was chunky.
Julee
I eliminated the watercress, scallops, and cream, and chose to instead, saute leeks in some butter and put on top as a garnish..It was heavenly.
Mary-K
Used homemade veg broth. Did not puree. Didn't have cheesecloth so just dumped it all in. Fabulous.
Morgan
I will be trying this soup but sautéing some Lion’s Mane Mushrooms instead of the scallops. Hope it works out. By the by, I couldn’t find any Lion’s Mane Mushroom recipe on NYT - gasp!
Drew Boyd
I like the ingredients, but to simplify it I add all the potatoes at once after sautéing the leeks and onions. I don’t add scallops because of the price, although I’m sure they’d be tasty. I highly recommend adding white wine, some red pepper, and a little saffron, they greatly enhance the flavor. I don’t blend it either, as I prefer the heartier texture. Great winter soup, I wouldn’t say this is an easy recipe but comes together within about half an hour, excluding cooking time.
moztef
Used leftover mashed potatoes for a quick lunch.
Grace
I added 1 tsp. Old Bay Seasoning at the end. Instead of watercress, I used chopped spinach. That did the trick.
Chris
Can anyone confirm just 30 seconds to cook scallops?
Ella
I wish I had read the reviews which may have been more insightful. I found this incredibly bland and uninteresting even with adding garlic and sharp cheddar.
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