Potato Leek Soup

9

Serves 4
Prep Time: 10 Minutes
Total Time: 45 Minutes

Ingredients

  • 2 tablespoons butter
  • 2 medium leeks (3 cups), rinsed and chopped
  • 2 pounds russet potatoes, peeled and chopped
  • 1 quart vegetable or chicken stock
  • 1 cup water
  • 1 bay leaf
  • ½ teaspoon black pepper
  • 4-5 sprigs fresh thyme
  • 2 teaspoons kosher salt
  • ½ cup heavy cream
  • ⅓ cup minced chives, for garnish
  • croutons

Preparation

    1. Over medium heat, melt butter in a large stockpot or dutch oven. Add leeks, season with 1 tsp. salt and cook, stirring occasionally, until softened, 5 to 10 minutes.
    2. Add potatoes, stock, water, bay leaf, thyme, and black pepper.
Potato Leek Soup ingredients.
  1. Bring to a boil, reduce heat and simmer for 30-40 minutes or until the potatoes are tender and falling apart. Remove from heat.
  2. For a slightly chunky texture, mash with a potato masher then puree slightly with an immersion blender.
  3. Season with more salt, as needed, and add heavy cream.
  4. Serve garnished with croutons and chopped chives.

SHARE