Leek and Potato Soup Cream (Printable)

Velvety blend of leeks and potatoes enriched with cream for a comforting, satisfying dish.

# What You’ll Need:

→ Vegetables

01 - 3 medium leeks, white and light green parts only, cleaned and sliced
02 - 2 medium russet potatoes, peeled and diced
03 - 1 medium onion, chopped
04 - 2 garlic cloves, minced

→ Liquids

05 - 4 cups vegetable broth
06 - 1 cup water
07 - 1 cup heavy cream

→ Fats & Seasonings

08 - 2 tablespoons unsalted butter
09 - 1 bay leaf
10 - 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
11 - Salt and freshly ground black pepper to taste

→ Garnish

12 - Chopped fresh chives or parsley

# How To Make It:

01 - Melt butter in a large pot over medium heat. Add chopped onion, garlic, and leeks. Cook stirring occasionally until softened but not browned, about 6-8 minutes.
02 - Add diced potatoes, bay leaf, and thyme. Stir to combine for 1 minute.
03 - Pour in vegetable broth and water. Bring to a gentle boil, then reduce heat. Cover and simmer for 20-25 minutes until potatoes are tender.
04 - Remove bay leaf. Using an immersion blender, puree soup until smooth, or carefully transfer in batches to a countertop blender.
05 - Stir in heavy cream. Warm gently over low heat without boiling. Season with salt and pepper to taste.
06 - Ladle into bowls and garnish with chopped chives or parsley if desired.

# Expert Advice:

01 -
  • The way the cream creates this silkiness that makes you feel like you are eating something far more complicated than it really is
  • How the humble leek and potato become absolutely luxurious together with almost no effort
02 -
  • Cleaning leeks properly is nonnegotiable since sand hides between those layers and nothing ruins a velvety soup like grit
  • Let the soup cool slightly before pureeing if you are using a regular blender to avoid any dangerous hot liquid situations
03 -
  • Warm your bowls before serving because this soup is best enjoyed hot and the extra warmth makes it feel special
  • If the soup seems too thick after pureeing add the water a tablespoon at a time until it reaches your perfect consistency

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