Description
This Creamy Potato and Leek Soup is a comforting and velvety dish perfect for any season. Made by simmering tender potatoes and fragrant leeks in chicken broth, then blended to a smooth consistency and enriched with milk and heavy cream, this soup offers a rich, luscious taste ideal as a hearty appetizer or light meal.
Ingredients
Scale
Main Ingredients
- 2 tablespoons butter
- 2 leeks, cleaned and thinly sliced
- 3 cloves garlic, minced
- 2 pounds potatoes, peeled and diced
- 4 cups chicken broth
- 1 cup milk
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Melt the butter: In a large pot over medium heat, melt 2 tablespoons of butter until it’s fully liquefied and starts to foam gently.
- Sauté the leeks: Add the cleaned and thinly sliced leeks to the pot. Cook them, stirring occasionally, until they soften and become fragrant, about 5 minutes.
- Add minced garlic: Stir in the 3 cloves of minced garlic and cook for an additional minute, allowing the garlic to release its aroma without browning.
- Add potatoes and broth: Add the peeled and diced 2 pounds of potatoes along with 4 cups of chicken broth. Bring the mixture to a boil, then reduce heat and simmer until the potatoes are tender, around 15 minutes.
- Puree the soup: Using an immersion blender directly in the pot or transferring in batches to a regular blender, blend the soup until it achieves a smooth and creamy texture.
- Add dairy and seasonings: Stir in 1 cup of milk, 1/2 cup of heavy cream, 1 teaspoon of dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, blending the flavors together.
- Warm through: Heat the soup gently over low heat until it is warmed through, taking care not to let it boil to prevent curdling.
- Serve: Ladle the hot soup into bowls and serve immediately with crusty bread or crackers for a satisfying meal.
Notes
- Make sure the leeks are thoroughly cleaned to remove any grit or dirt.
- For a vegetarian version, substitute vegetable broth for the chicken broth.
- You can adjust the thickness by adding more broth or milk according to your preference.
- Use an immersion blender for easier and safer blending directly in the pot.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
