Leek potato soup

3 steps

Filling and delicious for a winter dinner

Updated at: Mon, 13 Jan 2025 00:47:09 GMT

Nutrition balance score

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Ingredients

0 servings

1 ½ tablespoonssalted butter

or olive oil

1leeks

large, thinly sliced, white and light green parts

1.5celery ribs

1.5garlic cloves

minced

1 poundsrusset potatoes

peeled and small diced

2 cupsvegetable broth

or chicken broth 5

water

1.5 sprigsfresh thyme

or make a bouquet garni

1bay leaf

¾ teaspoonskosher salt

¼ cupheavy cream

chives

for garnish

Instructions

Step 1

In a large pot or Dutch oven, melt the butter over medium heat. Add the leeks, celery and garlic and cook, stirring occasionally, for 7 to 8 minutes until the leeks are very tender but not browned.

Step 2

Add the chopped potato, vegetable broth, water, fresh thyme, bay leaf, and salt and bring to a simmer. Simmer for 20 minutes until the potatoes are tender. Remove the thyme and bay leaf.

Step 3

Transfer to a blender and blend until smooth. Add the cream and blend again. Taste and adjust seasonings as desired.