Potato Leek Soup
This classic soup combines tender potatoes with flavorful leeks, resulting in a comforting and nourishing bowl of goodness.
Ingredients
- 3 Tbsp unsalted butter
- 4 large leeks, white and light green parts only (roughly chopped, about 5 cups)
- 3 cloves garlic (peeled and smashed)
- 2 lb 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 tsp salt
- 1/4 tsp ground black pepper
- 1 cup heavy cream
- Chives, finely chopped (for serving)
Instructions
- Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
- Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
- Fish out the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.)
- Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out.
- Garnish with fresh herbs if desired.
Notes
Note: If using a standard blender to purée the soup: be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape; and pour blended soup into a clean pot.
Freezer-Friendly Instructions: The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.
This recipe is courtesy of Jenn Segal from Once Upon A Chef.