New York Times Potato Leek Soup Recipe

Melt the butter or heat the oil in the bottom of a large pot over medium-high heat.

New york times potato leek soup recipe. Add onions and leeks sauté gently until soft. Step 1 Peel and quarter the potatoes. Stir in milk and seasonings.

Made with Yukon potatoes for a creamier texture. Heat olive oil in a large heavy-bottomed pot over medium-high heat. Cover pan and simmer until potatoes are soft.

Stir in the leeks and cook stirring frequently until leeks are soft and dark golden brown 10 to 15. Drain the potatoes and add them to the soup. Next add in the leek to the garlic pot and saute for about three minutes.

In a medium saucepan cover 12 of the diced potatoes with cold water and season with salt. Bring it all to a simmer and cook until the potatoes are done about 20 minutes. Step 4 Chop the white portions finely.

Simmer over a medium-low heat partially covered 25 minutes until sweet potatoes are tender. Saute for another 5-10 minutes. Peel and dice onion.

4 scallions thinly sliced. Cook until the potatoes are tender 20 to 30 minutes. Add leeks and sauté 6 minutes.