Alright, so I’ve been craving that creamy potato leek soup from California Pizza Kitchen for a while now. You know the one? Just hits the spot. Found a recipe online claiming to be the one, so I figured, why not give it a shot myself?
Getting Started – The Ingredients Hunt
First things first, had to grab the stuff. Potatoes were easy, just grabbed a bag of Yukon Golds, they always get nice and creamy. The main thing was the leeks. Needed a good few stalks. Had to make sure to get ones that looked fresh, not too wilted. Grabbed some chicken broth too – I usually go for the low-sodium kind so I can control the salt later. Oh, and heavy cream, ’cause you gotta have that richness, right? Plus the usual suspects: butter, some garlic (recipe didn’t call for it, but I like garlic), salt, and pepper.
Prep Work – Leeks are Tricky
Got home and started the prep. Chopping potatoes is straightforward. Peel, dice ’em up, into a bowl of water they go so they don’t brown. Now, the leeks. This is always the annoying part. You gotta chop off the tough dark green tops and the root end. Then slice ’em down the middle lengthwise and wash them really, really well. Seriously, dirt loves to hide in those layers. I rinse them under cold water like crazy. Once clean, sliced ’em up.
Cooking Time – Making the Magic Happen
Okay, into the kitchen. Got my big soup pot out. Melted a good chunk of butter in there, then tossed in the sliced leeks. Let them sweat down a bit over medium heat, maybe 5-7 minutes? Until they get soft and kinda fragrant. Threw in my chopped garlic for the last minute.
Next, dumped in the diced potatoes and poured in the chicken broth. Enough broth to cover everything well. Brought that whole mixture up to a boil.
Once it was boiling, turned the heat down low, slapped a lid on the pot (slightly askew), and just let it simmer. This part takes patience. Needed the potatoes to get super tender. Checked them after about 20 minutes by poking with a fork. Yep, nice and soft.
Getting Smooth – The Blender Moment
Here’s where it gets messy sometimes. I used my immersion blender. Stuck it right into the pot and just went for it. Careful not to splash hot soup everywhere! Kept blending until it was really smooth. You could use a regular blender too, but you gotta do it in batches and be careful with the heat expansion. Honestly, the stick blender is just easier for soup.
Finishing Touches – Creamy Dreamy
Once it was all smooth, turned the heat down really low. Poured in the heavy cream. Stirred it all together. Looked pretty good, that pale green, creamy color. Now for seasoning. Added salt and fresh ground black pepper. Tasted it. Needed a bit more salt. Added a tiny bit more. Perfect.
- Sauté leeks (and garlic!) in butter.
- Add potatoes and broth.
- Boil, then simmer until potatoes are tender.
- Blend until smooth (immersion blender for the win).
- Stir in cream.
- Season with salt and pepper to taste.
The Verdict
So, how did it turn out? Pretty darn good, actually! It was rich, creamy, and had that nice, subtle leek flavor. Was it exactly like CPK’s? Maybe not 100%, but it was close enough to satisfy the craving. Definitely comforting on a chilly evening. It made quite a bit, too, so leftovers for lunch. Yeah, I’d make this again. Worth the effort, especially cleaning those leeks. Ha!
