Leek and Potato Soup Cream (Printable)
Smooth blend of leeks and potatoes with cream for rich and comforting taste.
# 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 tbsp unsalted butter
09 - 1 bay leaf
10 - 1/2 tsp dried thyme or 1 tsp fresh thyme leaves
11 - Salt and freshly ground black pepper, to taste
→ Garnish
12 - Chopped fresh chives or parsley, optional
# Directions:
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 to release herb flavors.
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 completely tender.
04 - Remove bay leaf. Using an immersion blender, puree soup until completely smooth. Alternatively, transfer in batches to a countertop blender and blend carefully.
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 Tips:
01 -
- Its deceptively simple ingredients transform into something restaurant worthy with almost no effort
- The whole thing costs less than a fancy coffee but tastes like you spent hours at the stove
- It keeps beautifully for days and actually tastes better the next time around
02 -
- Hot soup and blenders are a dangerous combination, so let it cool slightly and never fill the blender more than halfway
- Leeks hide dirt between their layers, so slice them lengthwise first and swish them in cold water to remove the grit
03 -
- Start with cold leeks straight from the fridge so they sweat more evenly in the butter
- Reserve a few potato cubes before pureeing if you want some texture in the final soup