Super Comforting Potato and Leek Soup
 
Prep time
Cook time
Total time
 
My husband's family owned a French restaurant for 30 years. His favorite dish was their potato and leek soup, so here's my homemade version.
Serves: 6
Ingredients
  • 3 tbsp. Unsalted Butter
  • 4 Large Leeks, washed and chopped
  • 1 Yellow Onion, sliced
  • 5 Garlic Cloves, minced
  • 1 tbsp. All-Purpose Flour
  • 2 lbs. Yukon Gold Potatoes, peeled & cut into 1-inch chunks
  • 6 cups Chicken Broth
  • 2 Bay Leaves
  • 3 Sprigs Fresh Thyme
  • 1 tsp. Salt
  • ¼ tsp. Pepper
  • 1 cup Heavy Cream
  • Fresh Chives and/or Italian Parsley, chopped
  • Cooked Bacon, crumbled
Instructions
  1. Cut and wash the leeks to remove all the sand (see note above, if needed). Slice them into smaller chunks after being washed, then chop the onion, mince the garlic and set aside.
  2. Melt butter in a large stockpot over medium-high heat. Add the leeks and onion, then sauté until softened. Add flour, garlic, and sauté until fragrant, about 1 minute.
  3. Place the potatoes in the pot and cover with chicken broth. Add bay leaves, thyme, salt, and pepper. Simmer until the potatoes are softened, about 20 minutes.
  4. Once the potatoes have cooked, pour in the heavy cream. Using an immersion blender, blend the soup until smooth. Taste, and add more salt & pepper if needed.
  5. Serve immediately with a sprinkle of chives (or Italian parsley) and chopped bacon crumbles.
Recipe by Slice of Jess at https://sliceofjess.com/super-comforting-potato-and-leek-soup/