Potato Leek Soup (Print Version)
# Ingredients:
01 -
3 tablespoons unsalted butter.
02 -
4 large leeks, white and light green parts only, roughly chopped (about 5 cups).
03 -
3 cloves garlic, peeled and smashed.
04 -
2 pounds Yukon Gold potatoes, peeled and roughly chopped into ½-inch pieces.
05 -
7 cups chicken or vegetable broth.
06 -
2 bay leaves.
07 -
3 sprigs fresh thyme.
08 -
1 teaspoon salt.
09 -
1/4 teaspoon ground black pepper.
10 -
1 cup heavy cream.
11 -
Chives, finely chopped, for serving.
# Instructions:
01 -
Melt butter over medium heat in large soup pot. Add leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust heat as needed to avoid browning.
02 -
Add potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover, reduce heat to low, and simmer for 15 minutes until potatoes are very soft.
03 -
Remove thyme and bay leaves. Puree soup with immersion blender or standard blender until smooth.
04 -
Add heavy cream and bring to simmer. Adjust seasoning and consistency as needed. Garnish with fresh herbs if desired.
# Notes:
01 -
Can be frozen without cream for up to 3 months.
02 -
If using standard blender, blend hot soup in batches carefully.
03 -
Consistency can be adjusted with more liquid or further simmering.