Creamy Potato Leek Soup
Silky, warming soup built on caramelized leeks and tender potatoes, finished with cream and fresh thyme. Ready in under 45 minutes with minimal hands-on time.
- Total time
- 40 min
- Servings
- 4
- Calories
- 285
- Protein
- 6g
Ingredients
- 1 lb leeks, white and light green parts only, sliced into 1/2-inch rings
- 1.25 lb russet potatoes, peeled and cut into 1-inch cubes
- 3 tbsp butter
- 4 cups chicken or vegetable broth
- ½ cup heavy cream
- 2 sprigs fresh thyme
- 0 to taste salt
- 0 to taste black pepper
Instructions
- 1
Rinse leeks thoroughly between layers to remove any dirt, then slice into 1/2-inch rings.
- 2
Peel potatoes and cut into 1-inch cubes.
- 3
Melt butter in a large pot over medium heat. Add leeks and cook, stirring occasionally, until soft and golden, ~8 minutes.
- 4
Pour in broth and add potatoes and thyme sprigs. Bring to a simmer.
- 5
Simmer until potatoes are completely tender and break apart easily, ~15 minutes.
- 6
Remove thyme sprigs. Using an immersion blender, purée soup until smooth, working in batches if needed.
- 7
Stir in cream and season generously with salt and black pepper.
- 8
Simmer for 2 minutes until heated through, then serve hot.
Tools you’ll need
- large pot (at least 4-quart)
- sharp knife
- cutting board
- immersion blender (or regular blender + strainer)
- wooden spoon
- ladle
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