Description
A velvety, rich soup blending the sweetness of leeks with the natural creaminess of potatoes. A timeless comfort classic.
Ingredients
Scale
- 3 large leeks, white and light green parts only, sliced
- 1.5 lbs Yukon Gold potatoes, peeled and cubed
- 4 tbsp unsalted butter
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 1/2 cup heavy cream
- 1 tsp fresh thyme leaves
- Salt and black pepper to taste
Instructions
- Melt butter in a large pot over medium-low heat.
- Add sliced leeks and sauté until translucent and soft (about 8 minutes).
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add cubed potatoes and thyme, stirring to coat.
- Pour in vegetable broth and bring to a gentle boil.
- Reduce heat and simmer for 20 minutes until potatoes are tender.
- Use an immersion blender to puree the soup until smooth.
- Stir in heavy cream over low heat and season with salt and pepper.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French-inspired