Description
Indulge in the ultimate comfort of this creamy, velvety Potato Leek Soup. Made with simple, wholesome ingredients, this easy-to-prepare recipe is sure to warm your soul on a chilly day.
Ingredients
– 2 tablespoons unsalted butter
– 3 large leeks, trimmed, halved lengthwise, and thinly sliced
– 3 cloves garlic, minced
– 2 pounds Yukon Gold potatoes, peeled and cubed
– 4 cups low-sodium chicken or vegetable broth
– 1 cup whole milk
– 1/2 cup heavy cream
– 1 teaspoon dried thyme
– Salt and freshly ground black pepper, to taste
Instructions
1. – In a large pot or Dutch oven, melt the butter over medium heat.
2. – Add the sliced leeks and garlic, and cook, stirring occasionally, until softened, about 5-7 minutes.
3. – Add the cubed potatoes and broth, and bring to a boil. Reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
4. – Using an immersion blender, puree the soup until smooth and creamy. Alternatively, transfer the soup to a blender in batches and blend until smooth.
5. – Stir in the milk, heavy cream, and thyme. Season with salt and pepper to taste.
6. – Serve hot, garnished with additional thyme or a swirl of cream, if desired.
Notes
For a thicker soup, simmer the blended soup for an additional 5-10 minutes. Adjust seasoning as needed. Leftover soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
- Prep Time: 10
- Cook Time: 30
- Category: Soup
- Method: Stovetop
- Cuisine: American