This potato leek soup, a French classic, is creamy, easy, quick and delicious!
Based on the recipe by Once Upon A Chef
- 2 tablespoons salted butter
- 1 large leek, white and light green parts only, roughly chopped
- 1 white onion, roughly chopped
- 2 cloves garlic, peeled and smashed
- 1 pound Yukon Gold potatoes, peeled and roughly chopped into 1/2-inch pieces
- 3 cups vegetable stock
- 1 bay leaf
- 1-2 sprigs fresh thyme
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup heavy cream
- Melt the butter over medium heat in a large soup pot. Add the leek, onion, and garlic. Cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
- Add the potatoes, veg stock, bay leaves, thyme leaves (rubbed off the twigs, and discarding the twigs), salt and pepper to the pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
- Fish out the bay leaf, then purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.) Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it’s too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.
- Note: If using a standard blender to purée the soup: be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape; and pour blended soup into a clean pot.
- Freezer-Friendly Instructions: The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.