Best Potato Leek Soup
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5
6 reviews
Excellent
Best Potato Leek Soup
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
Potato Leek Soup:
- 3 tbsp butter Regular is great too, Irish
- 4 large leek white & light green parts only, chopped (about 5 cups
- 4 garlic cloves, minced
- 2 lbs Yukon Gold potato peeled & chopped in 1/2-inch pieces
- 7 cups chicken broth **Use Vegetable broth for vegetarian
- 2 bay leaf
- 2 thyme fresh, sprigs
- salt sea salt and freshly cracked, to taste
- black pepper sea salt and freshly cracked, to taste
- 1 cup heavy cream
Toppings:
- bacon bits
- cheddar cheese Irish sharp, shredded
- chive finely chopped
Instructions
- Melt the butter in a large Dutch oven or heavy-bottomed soup pot over medium heat. Add the leeks and cook, stirring occasionally, for 10 minutes.
- Add the minced garlic and cook, stirring constantly, for 1 minute.
- Add the potatoes, broth, bay leaves, and thyme sprigs then season with sea salt and freshly cracked pepper, to taste. Bring to a simmer then reduce heat, cover with a lid, and simmer until potatoes are very soft, about 20-30 minutes.
- Remove the bay leaves and sprigs of fresh thyme, then puree with an immersion blender (or regular blender in batches).
- Add the heavy cream then taste and add more sea salt and freshly cracked pepper, if needed.
- Side Note: If the soup is too thin, simmer uncovered until thickened. If it's too thick, add a bit more broth or water to thin it out.
- Ladle into serving bowls and top with bacon bits, shredded Irish sharp cheddar, and chives. Serve immediately. Enjoy.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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