Classic Potato Leek Soup
330kcal
Ingredients
- 3 tablespoons unsalted butter
- 4 large leeks, white and light green parts only, chopped about 5 cups
- 3 cloves garlic, peeled and smashed
- 2 pounds Yukon Gold potatoes, peeled and chopped cut into 1/2-inch pieces
- 7 cups low sodium chicken or vegetable broth
- 2 bay leaves
- 3 sprigs fresh thyme
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup heavy cream
- chives, finely chopped for serving
Method
- Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as needed to avoid browning.
- Add the potatoes, broth, bay leaves, thyme, salt, and pepper. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes, or until the potatoes are very soft.
- Remove and discard the thyme sprigs and bay leaves. Puree the soup with an immersion blender until smooth, or carefully blend in batches in a countertop blender.
- Stir in the heavy cream and return the soup to a gentle simmer. Taste and adjust seasoning with additional salt and pepper if needed. If the soup is too thick, thin with water or broth.
- Serve hot, garnished with finely chopped chives if desired.
Nutrition
Calories330kcalCarbohydrates36gProtein6gFat19gSaturated Fat12gCholesterol60mgSodium620mgPotassium980mgFiber4gSugar5gVitamin A900IUVitamin C22mgCalcium90mgIron2.1mg
Notes
Blender safety: if using a countertop blender, do not fill more than halfway. Leave the lid vent open and cover loosely with a towel to allow steam to escape. Freezer-friendly: freeze without the cream for up to 3 months. Thaw overnight in the refrigerator, reheat gently, then add cream before serving.