Creamy Potato-Leek Soup

Name: Creamy Potato-Leek Soup
Prep time: 30 min
Total time: 30 min
Yield: 8 cups
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

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8 cups Easy

Total: 30 mins Active: 30 mins

12 Ratings

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

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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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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.

by Aida Mollenkamp

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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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