Creamy Potato and Leek Soup Recipe
This creamy potato and leek soup is a classic French comfort food that's perfect for chilly days. With just a handful of simple ingredients, you can create a luxuriously smooth and flavorful soup in under an hour.
Ingredients
- 3 large leeks white and light green parts only, sliced and cleaned
- 4 medium-sized Russet or Yukon Gold potatoes peeled and cubed
- 4 tablespoons unsalted butter
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 bay leaves
- 2 sprigs fresh thyme
- Salt and white pepper to taste
- Optional garnishes: chives croutons, or a drizzle of olive oil
Instructions
- Start by melting butter in a large pot over medium heat. Add your sliced leeks and cook until they're soft and fragrant, about 5-7 minutes.
- Toss in your peeled and cubed potatoes, giving everything a good stir to coat with butter.
- Pour in your stock or broth, add the bay leaves and thyme, and bring to a boil. Reduce heat and simmer for about 15-20 minutes, or until the potatoes are tender.
- Remove the bay leaves and thyme sprigs. Now it's time to blend! Use an immersion blender for ease, or carefully transfer the soup to a stand blender in batches.
- Once smooth, stir in the cream (or your chosen alternative) and season with salt and white pepper to taste.