Description
A comforting, creamy potato and leek preparation. This hearty bowl features tender vegetables in a rich, smooth base, perfect for any occasion.
Ingredients
Scale
- 3 tablespoons unsalted butter
- 4 large leeks, white and light green parts only, roughly chopped (approximately 5 cups)
- 3 cloves garlic, peeled and smashed
- 2 pounds Yukon Gold potatoes, peeled and roughly chopped into ½-inch pieces
- 7 cups chicken or vegetable broth
- 2 bay leaves
- 3 sprigs fresh thyme
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup heavy cream
- Finely chopped chives, for serving
Instructions
- Melt the unsalted butter in a large soup pot over medium heat. Add the chopped leeks and smashed garlic, cooking with regular stirring until they are softened and wilted, about 10 minutes. Adjust the heat as necessary to prevent browning.
- Introduce the chopped potatoes, broth, bay leaves, thyme sprigs, salt, and ground black pepper to the pot. Bring the mixture to a boil, then cover and reduce the heat to low. Allow it to simmer for 15 minutes, or until the potatoes become very tender.
- Carefully remove the thyme sprigs and bay leaves from the pot. Purée the soup using a hand-held immersion blender until completely smooth. Alternatively, purée in batches using a standard blender (refer to the notes for instructions). Stir in the heavy cream and bring the soup back to a gentle simmer. Taste and adjust the seasoning with additional salt and pepper as needed. If the soup is too thin, continue to simmer until it thickens; if too thick, incorporate water or additional stock to achieve the desired consistency. Garnish with fresh herbs, if desired, before serving.
Notes
- If using a standard blender, allow the soup to cool slightly before blending to avoid splatters.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This soup can be frozen for up to 3 months; reheat gently on the stove.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg
Keywords: Potato Leek Soup, Soup, Comfort Food