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Potato Leek Soup

Ingredients

  • 3 tablespoons butter
  • 4 large leeks, white and light green parts chopped (about 5 cups)
  • 3 cloves garlic minced
  • 3 pounds russet potatoes peeled and chopped
  • 6 cups chicken broth
  • 1 bay leaf
  • 3 sprigs fresh thyme
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 cup heavy cream
  • bacon bits (optional)
  • chopped chives (optional)

Instructions

  • Over medium heat in a stockpot or large pan, melt butter and cook leeks until soft, about 8 minutes.
  • Add minced garlic for about a minute until fragrant.
  • .Add potatoes, broth, bay leaf, thyme, salt and pepper. Bring to a boil and then lower to a simmer for about 15 minutes until potatoes are tender.
  • Remove from heat and pull out the bay leaf and thyme twigs. Use an immersion blender in the pan and blend until smooth.
  • Return pot to the stove on low heat and stir in cream.
  • Serve in bowls with optional bacon bits and/or chives and a good crusty bread of your choice.