Potato and Leek Soup
Servings
6
servingsTotal time
45
minutesIngredients
1/4 cup unsalted butter
4 large leeks, white and light green parts only, roughly chopped
4 cloves garlic, peeled and smashed
2 lbs Yukon Gold potatoes, peeled and roughly chopped into ½-inch pieces
5 cups chicken broth
bouquet garni: 2 bay leaves and 4 sprigs of thyme
1 tsp salt
¼ tsp ground black pepper
1/2 cup heavy cream
Chives, finely chopped, for garnish
Directions
- In a large pot over medium heat, melt 1/4 cup of butter. Add the leeks and cook for 5 minutes, then add the garlic and cook for an additional 5 minutes.
- Add the potatoes, chicken broth, bouquet garni, salt, and pepper to the pot and bring to a boil. Cover and reduce the heat to low. Simmer for 15 minutes.
- Remove the bouquet garni, then purée the soup with a hand-held immersion blender until smooth. (If you don’t have an immersion blender, you can use a regular blender; just make sure to pulse in batches and clean the pot before adding the soup back in.)
- Once the soup is smooth, add the heavy cream and bring to a simmer.
- Taste and adjust the seasoning to your liking. Garnish with freshly chopped chives.