Creamy Potato Leek Soup (Print Version)
# Ingredients:
01 -
3 garlic cloves.
02 -
1/4 teaspoon pepper.
03 -
7 cups broth (chicken or veggie).
04 -
3 thyme sprigs.
05 -
1 teaspoon salt.
06 -
4 large leeks, only the white and light green parts.
07 -
2 bay leaves.
08 -
Chives for garnish.
09 -
3 tablespoons butter.
10 -
2 pounds Yukon Gold potatoes.
11 -
1 cup heavy cream.
# Instructions:
01 -
Heat the butter and gently cook the leeks and minced garlic for about 10 minutes. Keep it soft without letting it brown.
02 -
Add the potatoes, broth, herbs, and seasoning. Bring everything to a boil, then cover and gently simmer until the potatoes are super tender, about 15 minutes.
03 -
Take out the herbs. Use an immersion blender or puree in smaller portions with a regular blender until totally smooth.
04 -
Pour in the cream, let it simmer. If it’s too thick, thin it with more broth. Sprinkle with chives before serving.
# Notes:
01 -
Rinse leeks thoroughly—they usually have dirt inside.
02 -
Store without the cream in the freezer for up to three months.
03 -
If using a regular blender, puree in small amounts.