Creamy Potato Leek Soup

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. 1

   Rinse leeks thoroughly between layers to remove any dirt, then slice into 1/2-inch rings.

2. 2

   Peel potatoes and cut into 1-inch cubes.

3. 3

   Melt butter in a large pot over medium heat. Add leeks and cook, stirring occasionally, until soft and golden, ~8 minutes.

4. 4

   Pour in broth and add potatoes and thyme sprigs. Bring to a simmer.

5. 5

   Simmer until potatoes are completely tender and break apart easily, ~15 minutes.

6. 6

   Remove thyme sprigs. Using an immersion blender, purée soup until smooth, working in batches if needed.

7. 7

   Stir in cream and season generously with salt and black pepper.

8. 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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