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Potato Leek Soup
Ingredients
- 3 Tbsp butter
- 5 cups roughly chopped leeks (about 4 large)
- 3 cloves garlic, peeled and smashed
- 2 pounds Yukon Gold potatoes, roughly chopped into 1/2-inch pieces
- 7 cups chicken or vegetable broth
- 1 tsp salt
- 3 fresh thyme sprigs - leaves removed
- 1/4 tsp black pepper
- 1 cup heavy cream
- Chives, finely chopped, for serving
Instructions
- Melt butter over medium heat in a large soup pot. Add leeks and garlic, stirring regularly, until soft and wilted, about 10 minutes.
- Add potatoes, broth, thyme leaves, salt and pepper and bring to a boil. Cover and reduce heat to low. Simmer 15 minutes or until potatoes are very soft.
- Puree soup with an imersion blender until smooth. Add heavy cream and bring to a simmer. Taste and adjust with salt and pepper. Garnish with chives.