Description
A velvety and aromatic soup blending sweet leeks and buttery potatoes. This comforting classic is smooth, rich, and incredibly easy to prepare.
Ingredients
Scale
- 3 large leeks, white and light green parts only, sliced
- 1.5 lbs Yukon Gold potatoes, peeled and cubed
- 4 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 tsp fresh thyme leaves
- 6 cups vegetable broth
- 1/2 cup heavy cream
- Salt and black pepper to taste
Instructions
- Melt butter in a large pot over medium heat; sauté leeks until soft and translucent (about 8-10 minutes).
- Stir in minced garlic and fresh thyme, cooking for 1 minute until fragrant.
- Add cubed potatoes and stir to coat in the butter mixture.
- Pour in vegetable broth, bring to a boil, then reduce heat to low and simmer covered for 20 minutes.
- Remove from heat and use an immersion blender to puree the soup until completely smooth.
- Stir in heavy cream, season with salt and pepper, and heat through for 2 minutes on low.