Prep: 20 mins • Cook: 25 mins • Makes: 6 servings
Easy to make, Potato & Leek Soup is delicious, creamy and satisfying. Serve with crusty bread, crunchy breadsticks, or Parmesan Crisps.
3 tablespoons unsalted butter
4 large leeks, washed, white and light green parts only, roughly chopped
3 cloves garlic, peeled and smashed
2 pounds potatoes, peeled and roughly chopped into 1/2-inch pieces
7 cups chicken or vegetable broth
2 bay leaves
3 sprigs fresh thyme
1 teaspoon salt
1/4 teaspoon ground black pepper
1 cup heavy cream
Leeks are grown in sandy soil that hides out in their layers so it is important to clean them thoroughly. Start by trimming off root end and dark green tops. Cut the leek into sections, about 4 inches long then cut each section in half lengthwise. Place sections into a baking dish filled with water. Carefully check the layers for any hidden dirt. Remove cleaned leeks; place on paper towel and pat dry. Chop as required in the recipe.
- In a large stock pot, melt the butter over medium heat. Add the leeks and garlic and cook, stirring frequently, until soft, about 10 minutes (reduce heat, if necessary, to prevent browning).
- Add the potatoes, stock, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover, and reduce heat to low. Simmer for 15 minutes, or until the potatoes are very soft.
- Using a spoon, remove thyme sprigs and bay leaves. Purée the soup with a hand-held immersion blender until smooth. Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. Depending on desired consistency, simmer longer for thicker soup, or add a bit more stock for thinner soup.
- Garnish with fresh herbs or chopped leeks, if desired.