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Classic Potato Leek Soup

Potato Leek Soup
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5 from 3 reviews

This potato leek soup recipe is classic and lusciously creamy! Cozy up to a bowl of this fall simple favorite.

Ingredients

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 make a bouquet garni)
  • 1 bay leaf
  • 1 1/4 teaspoons kosher salt
  • 1/2 cup heavy cream
  • Chives, for garnish

Instructions

  1. In a large pot or Dutch oven, melt the butter over medium heat. Add the leeks, celery and garlic and cook, stirring occasionally, for 7 to 8 minutes until the leeks are very tender but not browned. 
  2. Add the chopped potato, vegetable broth, water, fresh thyme, bay leaf, and salt and bring to a simmer. Simmer for 20 minutes until the potatoes are tender. Remove the thyme and bay leaf.
  3. Transfer to a blender and blend until smooth. Add the cream and blend again. Taste and adjust seasonings as desired. 

Find it online: https://www.acouplecooks.com/potato-leek-soup/