Ingredients
Scale
- 2 tablespoons (28 g) unsalted butter
- 3 medium leeks (white and light green parts only), cleaned and thinly sliced
- 2 cloves garlic, minced
- 4 medium Yukon Gold or Russet potatoes, peeled and diced
- 4 cups (960 ml) vegetable broth (or chicken broth)
- 1 cup (240 ml) water
- 1 teaspoon dried thyme
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/2 cup (120 ml) heavy cream (optional)
- Chopped chives or parsley (for garnish)
Instructions
- In a large pot, melt the butter over medium heat. Add the leeks and garlic, stirring often until the leeks are softened and translucent, about 5-7 minutes.
- Stir in the diced potatoes, mixing well.
- Pour in the vegetable broth and water. Add thyme, salt, and pepper. Bring to a boil (should take about 5 minutes).
- Reduce heat to low and let it simmer, uncovered, for 20-25 minutes, or until the potatoes are fork-tender and easily mashable.
- Using an immersion blender, blend the soup until smooth, leaving a few chunks of potatoes for texture. If you don’t have an immersion blender, carefully transfer it in batches to a countertop blender.
- If using heavy cream, stir it into the blended soup over low heat. Warm through for an additional 5 minutes and taste to adjust seasoning.
- Ladle into bowls, garnish with chives or parsley, and enjoy while it’s hot!
Notes
Make-ahead: The soup keeps well in the refrigerator for up to 3 days. It can also be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian