Classic Potato Leek Soup
This cozy French-inspired soup is creamy, comforting, and perfect for any evening, but especially those chilly ones.
Ingredients (Serves 6)
- 3 tbsp unsalted butter
- 4 large leeks (white/light green parts only), chopped
- 3 garlic cloves, smashed
- 2 lbs potatoes, peeled and chopped
- 7 cups vegetable or chicken broth
- 2 bay leaves
- 1-2 grated carrots for color
- 3 sprigs fresh thyme
- 1 tsp salt
- ¼ tsp black pepper
- 1 cup heavy cream
- Chopped chives or parsley (for garnish)
Instructions
- Sauté aromatics: Melt butter in a large pot over medium-low heat. (Personally, I like to slowly brown the butter to impart a nutty taste in the soup.) Add leeks and garlic, cook until soft (about 10 minutes).
- Simmer: Add potatoes, broth, bay leaves, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer covered for 15 minutes, until potatoes are tender.
- Blend: Remove bay leaves and thyme. Purée the soup with an immersion blender until smooth.
- Finish: Stir in cream, bring to a gentle simmer, and adjust seasoning.
- Serve: Garnish with herbs and enjoy warm.
Tips
- For a lighter version, swap cream for whole milk or oat milk.
- Want a rustic texture? Purée only half the soup and leave some chunks.
- Pairs excellently with our French Bread, Baguettes, and Sourdough!
- Freeze without cream for up to 3 months—add cream when reheating.
