Name: Classic Potato Leek Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 3 tablespoons salted butter (or olive oil); 2 large or 4 small leeks (4 cups thinly sliced), white and light green parts; 3 celery ribs; 3 garlic cloves, minced; 2 pounds russet potatoes, peeled and small diced (5 cups diced); 4 cups vegetable broth or chicken broth; 1 cup water; 3 sprigs fresh thyme (or a bouquet garni); 1 bay leaf; 1 1/4 teaspoons kosher salt; 1/2 cup heavy cream; Chives, for garnish

Description

This Classic Potato Leek Soup is a creamy, comforting, and elegant soup that’s perfect for any occasion. Tender leeks and potatoes are simmered in a flavorful broth and blended to velvety smoothness, then enriched with heavy cream for a touch of luxury. It’s a simple yet satisfying soup that’s sure to warm you up from the inside out.

Ingredients

Units Scale

3 tablespoons salted butter (or olive oil)
2 large or 4 small leeks (4 cups thinly sliced), white and light green parts
3 celery ribs
3 garlic cloves, minced
2 pounds russet potatoes, peeled and small diced (5 cups diced)
4 cups vegetable broth or chicken broth
1 cup water
3 sprigs fresh thyme (or a bouquet garni)
1 bay leaf
1 1/4 teaspoons kosher salt
1/2 cup heavy cream
Chives, for garnish

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Instructions

Sauté Leeks and Vegetables:
1. In a large pot or Dutch oven, melt the butter (or olive oil) over medium heat.
2. Add the leeks, celery, and garlic.
3. Cook, stirring occasionally, for 7 to 8 minutes, until the leeks are very tender but not browned.
Simmer Soup:
1. Add the chopped potato, vegetable broth (or chicken broth), water, fresh thyme (or bouquet garni), bay leaf, and salt.
2. Bring to a simmer.
3. Simmer for 20 minutes, or until the potatoes are tender.
4. Remove the thyme and bay leaf.
Blend Soup:
1. Transfer the soup to a blender and blend until smooth.
2. Return to the pot.
Add Cream and Season:
1. Add the heavy cream and blend again to combine.
2. Taste and adjust seasonings as desired.
Serve:
1. Serve hot, garnished with fresh chives.

Notes

Ensure you use only the white and light green parts of the leeks.
For a vegan version, use vegetable broth and omit the heavy cream.
You can use an immersion blender to blend the soup directly in the pot.
Adjust the consistency by adding more broth or water if needed.
For a richer flavor, you can sauté the leeks for a longer time, allowing them to caramelize slightly.
You can add other vegetables, such as carrots, for additional flavor and texture.
Serve with crusty bread or croutons for dipping.

Nutrition

Serving Size: 1 Serving
Calories: 300kcal
Sugar: 8g
Sodium: 800mg
Fat: 15g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 8g
Cholesterol: 40mg