Leek and potato soup is delicious year-round. It can be served chunky or smooth, or even chilled. This version is loaded with hearty potatoes and leeks simmered in a rich, flavorful broth. Delicate poached eggs offer some extra protein that makes this soup a perfect dinner for chillier months.
| Level: | Easy |
| Total: | 40 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup extra-virgin olive oil
- 3 leeks, halved lengthwise, rinsed well and sliced into half moons
- Kosher salt
- 4 cloves garlic, thinly sliced
- 2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
- Freshly ground pepper
- 4 cups low-sodium chicken broth
- 2 bay leaves
- 1 bunch watercress, trimmed and roughly chopped
- 4 large eggs
- 2 tablespoons finely chopped fresh chives
Instructions
- Heat the olive oil in a large pot or dutch oven over medium heat. Add the leeks and a big pinch of salt and cook, stirring occasionally, until tender but not browned, about 5 minutes. Add the garlic and cook until softened, about 1 minute. Stir in the potatoes, 3/4 teaspoon salt and a few grinds of pepper. Add the chicken broth, 2 cups water and the bay leaves. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, 12 to 15 minutes. Remove from the heat and stir in the watercress until wilted; season with salt and pepper.
- While the soup simmers, bring a medium saucepan or deep skillet of water to a simmer over medium heat. Crack the eggs into ramekins or teacups. Gently tip the eggs into the simmering water and cook until the whites are set and the yolks are still runny, 2 to 4 minutes. Remove with a slotted spoon to a towel-lined plate.
- Divide the soup among bowls and add a poached egg to each. Top with the chives and season with pepper.
Nutrition Facts
| Calories | 450 |
| Total Fat | 21 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 186 milligrams |
| Sodium | 715 milligrams |
| Carbohydrates | 53 grams |
| Dietary Fiber | 5 grams |
| Sugar | 5 grams |
| Protein | 17 grams |