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Potato leek soup

Velvety Potato Leek Eases Winter Blues

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 4 tablespoons butter
  • 3 large leeks white and light green parts only, halved and sliced
  • 2 cloves garlic minced
  • 2 pounds Yukon Gold potatoes peeled and cubed
  • 5 cups chicken or vegetable broth
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1/2 cup heavy cream optional, but highly recommended
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon white pepper
  • Fresh chives chopped for garnish
  • Crispy bacon bits for garnish optional

Method
 

  1. Clean leeks thoroughly between layers. Melt butter in large pot over medium; cook leeks 8-10 minutes, stirring occasionally, until very soft without browning.
  2. Cook garlic 1 minute until fragrant.
  3. Add potatoes, broth, thyme, and bay. Boil; reduce to medium-low.
  4. Simmer uncovered 20-25 minutes until potatoes very fork-tender.
  5. Remove thyme and bay; immersion-blend completely smooth. Alternatively, carefully blend in batches, taking care with hot liquid.
  6. Add optional cream; season with salt and white pepper. Thin with extra broth if needed.
  7. Serve hot with chives and optional bacon; also serve chilled if desired.