Cozy up with this comforting potato leek soup, a classic French dish that’s easy to make and endlessly customizable.
Servings: 6
Prep Time:25 Minutes
Cook Time:40 Minutes
Total Time:1 Hour 5 Minutes
Ingredients
3 tablespoonsunsalted butter
4large leeks, white and light green parts only, roughly chopped (about 5 cups)
3cloves garlic, peeled and smashed
2 poundsYukon Gold potatoes, peeled and roughly chopped into ½-inch pieces
7 cupschicken or vegetable broth
2bay leaves
3 sprigsfresh thyme
1 teaspoonsalt
¼ teaspoonground black pepper
1 cupheavy cream
Chives, finely chopped, for serving
Instructions
Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
Freezer-Friendly Instructions: The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.