Creamy Potato & Leek Soup


  • 1 pound Yukon gold potatoes, peeled and roughly chopped into 1/2-inch pieces
  • 2 large leeks, white and light green parts only, roughly chopped (about 2-1/2 cups)
  • 3 tablespoons unsalted butter
  • 1-1/2 tablespoons minced garlic
  • 3-1/2 cups vegetable broth
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup heavy cream


  1. Melt the butter over medium heat in a large soup pot.
  2. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes, adjusting heat as necessary so as not to brown.
  3. Add the potatoes, broth, bay leaf, thyme, salt and pepper to pot and bring to a boil.
  4. Cover, turn the heat down to low and simmer for 15 minutes, or until the potatoes are very soft.
  5. Allow the soup to cool slightly, then remove the thyme sprig and bay leaf.
  6. Purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.) 
  7. Add the heavy cream and return to a simmer.
  8. Taste and adjust seasoning to your preferences, and thin with more broth if necessary.

The original recipe for this delicious meatless soup can be found here.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: