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Potato and Leek Soup

Potato and Leek Soup

A comforting and creamy Potato and Leek Soup that is simple to make and packed with flavor. This one-pot wonder is perfect for chilly days and can be customized to suit your taste.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings servings
Course: Main Course
Cuisine: French
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 3 large leeks, white and light green parts only, cleaned and sliced
  • 2 lbs Yukon Gold or Russet potatoes, peeled and diced
  • 3 tbsp unsalted butter
  • 3 cloves garlic, minced or crushed
  • 6 cups vegetable or chicken broth, low sodium
  • 2 bay leaves
  • 1 tsp fresh thyme, chopped finely
  • 1/2 cup heavy cream, optional
  • Salt and black pepper, to taste
  • Chives, for garnish

Method
 

  1. Prepare the leeks by cleaning them thoroughly and slicing them into half-moons.
  2. Sauté the leeks in a large pot with butter and a pinch of salt until soft and translucent.
  3. Add diced potatoes, bay leaves, and thyme, then pour in the broth and bring to a boil. Reduce heat and simmer until potatoes are fork-tender.
  4. Blend the soup to your desired consistency, then return to the pot and stir in heavy cream if using.
  5. Season with salt and pepper, then serve garnished with fresh chives.

Notes

Ensure leeks are cleaned well to avoid grit. For a vegan version, substitute butter with olive oil and heavy cream with coconut milk.