Ingredients
Scale
- 3 tablespoons olive oil
- 3 large leeks (white and light green parts only), chopped
- 4 cloves garlic, minced
- 2 pounds Yukon Gold potatoes, peeled and chopped
- 5 cups chicken broth or vegetable broth
- 2 sprigs fresh thyme
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1 cup heavy cream
Instructions
- Heat olive oil in a large soup pot over medium heat.
- Sauté chopped leeks for 5-6 minutes until tender and fragrant.
- Add minced garlic and stir for another minute.
- Combine Yukon Gold potatoes, broth, salt, pepper, and thyme; stir.
- Bring to a boil, then simmer for about 20 minutes until potatoes are tender.
- Blend the soup until smooth with an immersion blender.
- Stir in heavy cream and blend again to incorporate.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use fresh leeks for the best flavor; avoid wilted ones.
For a vegan version, replace heavy cream with coconut cream and use vegetable broth.
Roasting the potatoes before blending adds extra depth of flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Calories: 350
- Sugar: 3g
- Sodium: 850mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 80mg