Potato Leek Soup
A silky, comforting soup of leeks and potatoes simmered in broth and blended smooth, with a little cream and chives on top.
- Servings
- 6
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
Ingredients
Equipment
- Large pot
- Immersion blender or blender
Instructions
Melt the butter in the pot over medium heat. Add the leeks and a pinch of the salt and cook, stirring often, until very soft but not browned, 10 minutes. Add the garlic for 1 minute.
Add the potatoes, broth, thyme and salt. Bring to a boil, then lower the heat and simmer, partly covered, until the potatoes fall apart when pressed, 20–25 minutes.
Blend until smooth with an immersion blender, keeping the blade under the surface. In a regular blender, work in batches with the jar no more than half full and the lid’s center cap open, covered with a folded towel.
Stir in the cream and warm through without boiling. Taste for salt, then serve topped with chives.
Notes
- Leeks hide grit between their layers. Slice them first, then swish the slices in a big bowl of water and lift them out, leaving the sand behind.
- Freeze before adding the cream for the best texture; stir it in when reheating.
My notes
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Nutrition estimate
- Calories
- 280
- Protein
- 5 g
- Carbs
- 35 g
- Fat
- 13 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
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