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Velvety Potato Leek Eases Winter Blues

Sometimes you just need a bowl of something creamy and comforting that feels like a warm hug, and this velvety potato leek soup is exactly that. It's elegant enough for guests but simple enough for a Tuesday night, and the silky texture comes from the potatoes themselves—no heavy cream required (t
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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. Melt butter in a large pot over medium heat. Add sliced leeks and cook for 8-10 minutes, stirring occasionally, until very soft and tender but not browned. (Make sure to clean leeks thoroughly—they hide dirt between layers!)
  2. Add minced garlic and cook for 1 minute until fragrant.
  3. Add cubed potatoes, broth, thyme sprigs, and bay leaf. Bring to a boil, then reduce heat to medium-low.
  4. Simmer uncovered for 20-25 minutes until potatoes are very tender and easily pierced with a fork.
  5. Remove thyme sprigs and bay leaf. Using an immersion blender, puree the soup until completely smooth and velvety. (Alternatively, carefully transfer to a regular blender in batches, but be careful with hot liquids!)
  6. Stir in heavy cream if using, and season with salt and white pepper to taste. If the soup is too thick, add a bit more broth to reach your desired consistency.
  7. Serve hot, garnished with fresh chives and crispy bacon bits if desired. This soup is also delicious served chilled in the summer!