Hearty leek and potato soup

Ingredients

• 1.5 lb Leeks (cleaned, trimmed, sliced into 1/4‑inch strips)
• 8 oz Hard Salami (cut into large, bite‑size chunks; renders fat for cooking)
• 1.5 lb Waxy Potatoes (unpeeled, cut into 1‑inch chunks (like thick fries))
• 4 cup Chicken Stock (low‑sodium, used to barely cover the solids)
• 1 cup Heavy Cream (added near the end; bring to gentle simmer to avoid curdling)
• 2 sprig Fresh Rosemary (torn into small pieces)
• 2 sprig Fresh Thyme (leaves stripped)
• 1 pinch Salt (adjust to taste; stock and salami are already salty)
• 1 pinch White Pepper (optional, for color‑preserving seasoning)

Instructions

1. Clean and Slice Leeks

   Trim the root ends, cut off the tough dark green tops, slice each leek lengthwise, then slice crosswise into thin strips. Rinse the strips in a bowl of water, swish to release sand, then lift out and set aside.

   Time: PT10M

2. Cube the Salami

   Cut the whole hard salami into large, bite‑size chunks (about 1‑inch cubes).

   Time: PT5M

3. Render Salami Fat

   Place the stockpot over medium‑high heat, add the salami chunks, and cook, stirring occasionally, until the fat has rendered and the pieces are lightly browned.

   Time: PT5M

   Temperature: medium‑high

4. Sauté Leeks

   Add the cleaned leeks to the pot with the rendered salami fat. Cook, stirring, until the leeks soften and take on a light golden hue.

   Time: PT5M

   Temperature: medium

5. Prep Potatoes

   While the leeks cook, cut the waxy potatoes into 1‑inch chunks, leaving the skins on for texture.

   Time: PT5M

6. Add Potatoes and Dry‑Sauté

   Stir the potato chunks into the pot and let them cook dry for a few minutes to start softening.

   Time: PT3M

   Temperature: medium

7. Add Stock and Simmer

   Pour in the chicken stock just enough to barely cover the solids. Bring to a gentle simmer, then cover the pot and simmer until the potatoes are fork‑tender, about 30 minutes.

   Time: PT30M

   Temperature: simmer

8. Incorporate Cream

   Stir in the heavy cream, then raise the heat just enough to bring the soup back to a gentle simmer for 5 minutes. Watch closely to avoid a rolling boil.

   Time: PT5M

   Temperature: gentle simmer

9. Partial Puree

   Using an immersion blender, blend the soup directly in the pot until about half the mixture is smooth and the rest remains chunky. Stop blending once the blade is just submerged to avoid splatter.

   Time: PT3M

10. Season and Finish with Herbs

    Season with a pinch of salt and white pepper, then stir in torn rosemary sprigs and thyme leaves. Simmer for another 2 minutes to release herb aromatics.

    Time: PT2M

    Temperature: low

11. Serve

    Ladle the soup into bowls, ensuring each serving gets a mix of creamy broth, potato chunks, leeks, and chewy salami pieces. Enjoy hot.

    Time: PT0M

Nutrition Facts

Calories

200

Protein

17g

Carbohydrates

35g

Fat

55g

Fiber

5g

Ingredient Substitutions

• Instead of Leeks: Green onions, Swiss chard
• Instead of Hard Salami: Bacon, Smoked turkey sausage, Andouille sausage
• Instead of Waxy Potatoes: Yukon Gold potatoes, Red potatoes
• Instead of Chicken Stock: Vegetable stock, Water with bouillon
• Instead of Heavy Cream: Half‑and‑half, Whole milk (will be less rich)
• Instead of Fresh Rosemary: Dried rosemary (1/2 tsp)
• Instead of Fresh Thyme: Dried thyme (1/2 tsp)
• Instead of Salt: Sea salt, Kosher salt
• Instead of White Pepper: Black pepper (use sparingly)

Equipment Needed

• Large Stockpot
• Cutting Board
• Chef's Knife
• Immersion Blender
• Ladle
• Measuring Cups
• Colander (optional)
• Mixing Bowl (optional)
• Wooden Spoon (optional)

Critical Steps — Do Not Skip

• Rendering the salami fat properly to build flavor.
• Adding cream at the right temperature to prevent curdling.
• Partial pureeing to achieve the desired texture without losing chunkiness.

Chef Tips from the Video

• Use waxy potatoes (e.g., Yukon Gold) for a slightly grainy texture that holds up during simmering.
• Leave some larger potato and leeks chunks for bite‑size contrast against the creamy base.
• Render the salami first; the rendered fat is the flavor foundation of the soup.
• Partial pureeing with an immersion blender gives you control over texture without over‑processing.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3–4 days.

Freezer: Freeze in a freezer‑safe container for up to 2 months; reheat gently and add a splash of stock if needed.

Room temperature: Do not store at room temperature; soup is perishable.

Make-Ahead Tips

• Soup reheats beautifully; add the cream just before serving to maintain texture.
• Puree the soup a day ahead and store the broth and solids separately; combine and reheat before adding fresh herbs.

Frequently Asked Questions