Creamy Potato-Leek Soup

By zboni

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

Preparation

Step 1

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.