Potato Leek Soup

8 standard portions

Source field check · Original source retained

View original recipe

Ingredients

• 3 leeks (white and light green parts only, thinly sliced)
• 2 pounds potatoes (See note 2, peeled and chopped into 1-inch pieces)
• 3 tablespoons butter
• 3 cloves garlic (peeled and minced)
• 6 cups vegetable or chicken stock
• ½ cup heavy cream (double cream in the UK)
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 2 sprigs fresh thyme
• Optional for garnish: chopped chives (croutons)

Method

1. In a Dutch oven, melt the butter over medium heat. Add the sliced leeks and minced garlic. Sauté until the leeks are soft but not browned, about 10 minutes.
2. Add the chopped potatoes, fresh thyme, salt, and pepper to the pot. Pour in the stock, ensuring that the potatoes are completely covered (add more stock if necessary).
3. Bring the mixture to a boil, then reduce the heat to a simmer. Partially cover the pot and cook for 20 minutes, or until the potatoes are soft.
4. Remove the pot from heat. Discard the thyme sprigs. Use an immersion blender to blend the soup until smooth. Be careful not to over-blend, as this can affect the texture.
5. Stir in the heavy cream and adjust the salt and pepper according to your taste.
6. Serve the soup warm in bowls. Garnish with chopped chives and croutons if desired.