Hearty Potato and Leek Soup
Hearty Potato and Leek Soup
Ingredients
For the Soup Base
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
For the Vegetables
- 3 leeks, large, white and light green parts only, thinly sliced and thoroughly rinsed
- 1 yellow onion, medium, chopped
- 3 cloves garlic, minced
- 2 pounds potatoes, Yukon Gold or Russet, peeled and diced into 1/2-inch cubes
For the Liquid and Seasoning
- 6 cups chicken broth, low sodium
- 1/2 cup heavy cream
- 1 teaspoon fresh thyme, chopped
- 1 bay leaf
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Garnish (Optional)
- 2 tablespoons fresh chives, chopped
- crusty bread, as needed, for serving
Instructions
- 1
Prepare the vegetables: Thoroughly clean the leeks by slicing them lengthwise and rinsing under cold water to remove any grit. Thinly slice the white and light green parts. Chop the yellow onion. Mince the garlic. Peel and dice the potatoes into 1/2-inch cubes.
⏱️ 15 min
- 2
Sauté the aromatics: In a large pot or Dutch oven, melt the unsalted butter with the olive oil over medium heat. Add the sliced leeks and chopped yellow onion. Cook, stirring occasionally, until the vegetables are softened and translucent, about 8-10 minutes. Do not let them brown.
⏱️ 9 min
- 3
Add garlic and potatoes: Stir in the minced garlic and cook for 1 minute until fragrant. Add the diced potatoes to the pot and stir to combine.
⏱️ 2 min
- 4
Simmer the soup: Pour in the chicken broth. Add the chopped fresh thyme and bay leaf. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are very tender when pierced with a fork.
⏱️ 20 min
- 5
Blend the soup: Carefully remove the bay leaf from the pot. Using an immersion blender, blend the soup directly in the pot until it reaches your desired consistency. For a smoother soup, blend longer; for a chunkier soup, blend less. Alternatively, transfer the soup in batches to a regular blender (be cautious with hot liquids) and blend until smooth, then return to the pot.
⏱️ 5 min
- 6
Finish and season: Stir in the heavy cream. Season the soup with kosher salt and freshly ground black pepper to taste. Heat gently for another 2-3 minutes, ensuring it doesn't boil after adding the cream.
⏱️ 3 min
- 7
Serve: Ladle the hot soup into bowls. Garnish with chopped fresh chives, if desired. Serve immediately with crusty bread.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Potato and Leek Soup
Ingredients
For the Soup Base
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
For the Vegetables
- 3 leeks, large, white and light green parts only, thinly sliced and thoroughly rinsed
- 1 yellow onion, medium, chopped
- 3 cloves garlic, minced
- 2 pounds potatoes, Yukon Gold or Russet, peeled and diced into 1/2-inch cubes
For the Liquid and Seasoning
- 6 cups chicken broth, low sodium
- 1/2 cup heavy cream
- 1 teaspoon fresh thyme, chopped
- 1 bay leaf
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Garnish (Optional)
- 2 tablespoons fresh chives, chopped
- crusty bread, as needed, for serving
Instructions
- 1
Prepare the vegetables: Thoroughly clean the leeks by slicing them lengthwise and rinsing under cold water to remove any grit. Thinly slice the white and light green parts. Chop the yellow onion. Mince the garlic. Peel and dice the potatoes into 1/2-inch cubes.
⏱️ 15 min - 2
Sauté the aromatics: In a large pot or Dutch oven, melt the unsalted butter with the olive oil over medium heat. Add the sliced leeks and chopped yellow onion. Cook, stirring occasionally, until the vegetables are softened and translucent, about 8-10 minutes. Do not let them brown.
⏱️ 9 min - 3
Add garlic and potatoes: Stir in the minced garlic and cook for 1 minute until fragrant. Add the diced potatoes to the pot and stir to combine.
⏱️ 2 min - 4
Simmer the soup: Pour in the chicken broth. Add the chopped fresh thyme and bay leaf. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are very tender when pierced with a fork.
⏱️ 20 min - 5
Blend the soup: Carefully remove the bay leaf from the pot. Using an immersion blender, blend the soup directly in the pot until it reaches your desired consistency. For a smoother soup, blend longer; for a chunkier soup, blend less. Alternatively, transfer the soup in batches to a regular blender (be cautious with hot liquids) and blend until smooth, then return to the pot.
⏱️ 5 min - 6
Finish and season: Stir in the heavy cream. Season the soup with kosher salt and freshly ground black pepper to taste. Heat gently for another 2-3 minutes, ensuring it doesn't boil after adding the cream.
⏱️ 3 min - 7
Serve: Ladle the hot soup into bowls. Garnish with chopped fresh chives, if desired. Serve immediately with crusty bread.
⏱️ 1 min