Potato Leek Soup
Classic, creamy, and quick. Potatoes and leeks shine in this French soup.
  • Glug olive oil
  • 4 large leeks, rough dark green tops cut off
  • 3 cloves garlic
  • 2 pounds potatoes
  • 7 cups chicken or vegetable broth
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup heavy cream or whole milk
  • Chives, finely chopped, for serving
  1. Heat olive oil over medium in large soup pot. Dice leeks and mince garlic, then add to pot and cook until tender, about 10 min. 
  2. Cube potatoes and add to pot with broth, bay leaves, and thyme. Bring to a boil the reduce heat to low and simmer until potatoes are very soft. Season with salt and pepper. 
  3. Remove thyme and bay leaves, then puree with an immersion blender. (Or carefully transfer to blender and puree, then return to pot.)
  4. Add cream/milk and bring soup to simmer, then re-season and adjust thickness (cook more if too thin, add milk/broth if too thick). 
  5. Enjoy or freeze for future use!