Creamy Potato Leek Soup
This is a one-pot, puréed soup made with potatoes, leeks, onion, and garlic. It has a velvety texture and is finished with a bit of half-and-half and fresh chives.
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.
Notes
For best results, use russet potatoes and thoroughly clean leeks before cooking.
Did you make this recipe?Let me know how you liked it below!