Ingredients (4 servings)
- 1 1/2 Tbsp unsalted butter
- 2 tsp olive oil
- 1 medium yellow onion, diced
- 2-3 large leeks (~1 lb), white and light green parts only, sliced
- 3 cloves garlic, minced
- 3/4 tsp dried thyme
- 3/4 lb russet potatoes, peeled and diced
- 4 cups low-sodium chicken or vegetable broth
- 1/2 cup half-and-half
- Kosher salt and freshly ground black pepper to taste
For Serving
- Heavy cream
- Snipped fresh chives
How to Clean Leeks
It’s important to clean leeks thoroughly as dirt and sand get trapped between their layers.
First, trim the dark green tops and the root end. Slice the leeks in half lengthwise. From there, slice them into half-moons.
Place the sliced leeks in a bowl of cold water and swish them around to release any grit. Let them sit for a few minutes so the dirt can sink to the bottom. Lift the leeks out of the water with a slotted spoon and pat them dry.
Sauté the Base and Simmer the Soup
In a large pot or Dutch oven, melt the butter with the olive oil over medium-low heat. Add the diced onion and sliced leeks, cover, and cook for ~10-12 minutes, stirring occasionally, until they are very soft.
Stir in the minced garlic and dried thyme and cook for another minute until fragrant. Add the diced potatoes and the broth. Bring the soup to a simmer and cook, uncovered, for ~20-25 minutes, until the potatoes are very tender and easily pierced with a fork.
Purée and Finish the Soup
Use an immersion blender to purée the soup directly in the pot until it is completely smooth. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender.
Stir in the half-and-half and season with salt and pepper to your taste. I find it usually needs about 1 1/2 teaspoons of kosher salt. Let the soup heat through for a few more minutes.
Ladle the soup into bowls, drizzle each with a little heavy cream, and top with fresh chives and more black pepper.
Creamy Potato Leek Soup
Ingredients
Ingredients (4 servings)
- 1 1/2 Tbsp unsalted butter
- 2 tsp olive oil
- 1 medium yellow onion diced
- 2-3 large leeks ~1 lb, white and light green parts only, sliced
- 3 cloves garlic minced
- 3/4 tsp dried thyme
- 3/4 lb russet potatoes peeled and diced
- 4 cups low-sodium chicken or vegetable broth
- 1/2 cup half-and-half
- Kosher salt and freshly ground black pepper to taste
For Serving
- Heavy cream
- Snipped fresh chives
Instructions
- Clean and slice leeks, soak in cold water to remove dirt, then drain and pat dry.
- Melt butter with olive oil in large pot over medium-low heat.
- Add onion and leeks, cover and cook 10-12 minutes until very soft, stirring occasionally.
- Add garlic and thyme, cook 1 minute.
- Add potatoes and broth, bring to simmer and cook uncovered 20-25 minutes until potatoes are tender.
- Purée soup until smooth with immersion blender.
- Stir in half-and-half, salt and pepper to taste.
- Serve topped with cream and chives.
