Indulge in the timeless comfort of Creamy Potato and Leek Soup, a dish that embodies warmth and simplicity. This classic recipe brings together the subtle sweetness of tender leeks and the hearty richness of Yukon Gold potatoes, creating a velvety soup that’s both satisfying and elegant.
Perfect for chilly evenings or as a starter for a gourmet meal, this soup showcases the beauty of seasonal ingredients. The addition of fresh thyme and a touch of cream elevates the flavors, while a garnish of chopped chives adds a hint of freshness. Serve it with crusty bread for a complete and comforting dining experience.
Recipe:
Ingredients:
2 tablespoons unsalted butter
3 large leeks, white and light green parts only, thoroughly cleaned and sliced
1 medium onion, diced
3 cloves garlic, minced
4 cups Yukon Gold potatoes, peeled and diced
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4 cups chicken or vegetable broth
1 cup heavy cream
1 bay leaf
1 teaspoon fresh thyme leaves
Salt and freshly ground white pepper, to taste
Chopped fresh chives, for garnish
Directions:
In a large pot, melt the butter over medium heat. Add the sliced leeks and diced onion, cooking until softened, about 5-7 minutes.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the diced potatoes, broth, bay leaf, and thyme. Bring to a boil, then reduce heat to a simmer. Cook until the potatoes are tender, approximately 15-20 minutes.
Remove and discard the bay leaf. Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and puree until smooth, then return to the pot.
Stir in the heavy cream and season with salt and white pepper to taste. Heat through, but do not let it boil.
Ladle the soup into bowls and garnish with chopped fresh chives. Serve hot.
Prep Time: 15 minutes
Cooking Time: 30 minutes
Once Upon a Chef
Total Time: 45 minutes
Once Upon a Chef
Kcal: 320 kcal per serving
Servings: 4 servings