Potato Leek Soup
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A French classic, this creamy potato leek soup is quick, easy, and comforting.
-
6 servings -
1 Hour 5 Minutes -
454 cal
Ingredients
- unsalted butter3 tbsp
- leeks, white and light green parts only, roughly chopped (about 5 cups)4 large
- garlic, peeled and smashed3 cloves
- Yukon Gold potatoes, peeled and roughly chopped into ½-inch pieces2 cloves
- chicken or vegetable broth7 cups
- leaves2 bay
- fresh thyme3 sprigs
- salt1 tbsp
- ground black pepper¼ tbsp
- heavy cream1 cup
- Chives, finely chopped, for serving
01
Melt the butter over medium heat in a large soup pot.
02
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.
03
Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil.
04
Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
05
Fish out the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth.
06
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.
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.
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