Ingredients (8)
- 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
Nutritional Information
- Calories188
- Fat8.94g
- Saturated fat5.52g
- Trans fat0.16g
- Carbs25.21g
- Fiber2.06g
- Sugar2.27g
- Protein3.21g
- Cholesterol28.29mg
- Sodium826.29mg
- Nutritional Analysis per serving (6 servings) Powered by
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Christmas is a shortened from the words “Christ’s mass.” It’s derived from the Middle English word "Cristemasse" which has Greek, Hebrew and Latin origins. Christmas is an annual holiday that honors the birth of Jesus Christ. It is celebrated by Christians around the world and is regarded as an important religious and cultural holiday.
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This classic combination of leeks, potato, and herbs is flavorful enough to be served warm or chilled. Serve it as a first course for a dinner party with roast chicken or on a picnic with a chicken salad sandwich.
This is also a great recipe for using leftover scooped potatoes from a potato skins recipe.
Instructions
- 1Melt 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.
- 2Add 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.
- 3Blend 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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