Creamy Potato-Leek Soup

Creamy Potato-Leek Soup
Creamy Potato-Leek Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

cups

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 2

    tablespoons unsalted butter 1/4 stick

  • 2

    cups finely chopped leeks pale green and white parts only

  • 4

    cups peeled, medium-dice russet potatoes about 1 1/2 pounds

  • 1

    tablespoon kosher salt

  • 1

    teaspoon fresh thyme leaves from 4 medium thyme sprigs

  • 2

    cups low-sodium vegetable broth

  • 3

    cups water

  • 1/3

    cup heavy cream

Directions

1. Melt butter in a large saucepan over medium heat. When the foaming subsides, add leeks, season with freshly ground black pepper, and cook until leeks are softened, about 5 minutes. 2. Add potatoes, salt, and thyme and cook until fragrant, about 2 minutes. Increase heat to high, add vegetable broth and water and bring just to a boil. Reduce heat to low and simmer until potatoes are fork tender, about 10 minutes. 3. Blend soup in a blender in 2 batches until smooth. Return soup to the saucepan over medium heat, stir in cream, season with additional pepper as needed, and cook until heated through, about 3 minutes.

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