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Silky Creamy Potato and Leek Soup with Fresh Herbs

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A bowl of this Creamy Potato and Leek Soup represents the intersection of rustic French farmhouse cooking and modern kitchen simplicity. Silky, velvety, and naturally sweet.

Ingredients

Scale

3 large leeks, white and light green parts only, cleaned and sliced

2 pounds Yukon Gold potatoes, peeled and cut into 1 inch cubes

2 cloves garlic, minced finely

1 medium yellow onion, diced

4 tablespoons unsalted butter

6 cups high-quality chicken or vegetable stock

1 cup heavy cream, room temperature

2 tablespoons extra virgin olive oil

1 teaspoon kosher salt

1/2 teaspoon ground white pepper

2 sprigs fresh thyme

1 dried bay leaf

1/4 cup chopped fresh chives for garnish

Instructions

1. Clean and prep the leeks by removing the dark green tops and slicing the white shafts into thin rounds.

2. Sauté the leeks, onions, and garlic in butter and oil over medium-low heat until translucent.

3. Add the cubed potatoes and toss to coat them in the flavored fats.

4. Pour in the stock and add the thyme and bay leaf.

5. Simmer the mixture until the potatoes are completely tender when pierced with a fork.

6. Remove the woody herb stems and the bay leaf from the pot.

7. Puree the soup using an immersion blender until no lumps remain.

8. Stir in the heavy cream and season with salt and white pepper.

9. Heat through gently without reaching a rolling boil.

10. Garnish with fresh chives and a drizzle of olive oil before serving.

Notes

Wash leeks thoroughly in cold water to remove grit.

Use Yukon Gold potatoes for the creamiest texture.

Avoid boiling after adding heavy cream to prevent curdling.

Nutrition

Find it online: https://www.flavourrecipe.com/creamy-potato-and-leek-soup/