Leek and Potato Cream Soup (Printable)
Smooth blend of leeks, potatoes, and cream for a comforting and flavorful dish.
# What You Need:
→ Vegetables
01 - 3 medium leeks, white and light green parts only, cleaned and sliced
02 - 2 medium russet potatoes, peeled and diced
03 - 1 medium onion, chopped
04 - 2 garlic cloves, minced
→ Liquids
05 - 4 cups vegetable broth
06 - 1 cup water
07 - 1 cup heavy cream
→ Fats & Seasonings
08 - 2 tbsp unsalted butter
09 - 1 bay leaf
10 - 1/2 tsp dried thyme or 1 tsp fresh thyme leaves
11 - Salt and freshly ground black pepper to taste
→ Garnish
12 - Chopped fresh chives or parsley
# Steps:
01 - Melt butter in a large pot over medium heat. Add chopped onion, garlic, and leeks. Cook stirring occasionally until softened but not browned, about 6–8 minutes.
02 - Add diced potatoes, bay leaf, and thyme. Stir to combine for 1 minute to release herb aromatics.
03 - Pour in vegetable broth and water. Bring to a gentle boil, then reduce heat. Cover and simmer for 20–25 minutes until potatoes are completely tender.
04 - Remove bay leaf. Using an immersion blender, puree soup until completely smooth. Alternatively, carefully transfer in batches to a countertop blender.
05 - Stir in heavy cream. Warm gently over low heat without boiling. Season with salt and pepper to taste.
06 - Ladle into bowls and garnish with chopped chives or parsley if desired.
# Expert Advice:
01 -
- It comes together with humble ingredients you probably already have in your kitchen
- The texture is incredibly luxurious without requiring any fancy techniques
- It freezes beautifully so you can always have comfort food ready
02 -
- Leeks can hide a surprising amount of dirt between their layers so slice them lengthwise first and rinse really well
- Letting the soup cool slightly before blending prevents those dangerous hot soup explosions
03 -
- Puree half the soup and leave some chunks if you prefer more texture
- Taste your broth first since salty broth will make an overly salty soup