Ingredients
- Leeks, cleaned and sliced: 3 large
- Yukon Gold Potatoes, peeled and cubed: 2 pounds
- Chicken or Vegetable Broth: 6 cups
- Heavy Cream: 1 cup
- Butter: 4 tablespoons
- Olive Oil: 2 tablespoons
- Fresh Thyme sprigs: 3-4
- Salt and Pepper: to taste
Instructions
- Step 1: Melt butter and olive oil in a large pot or Dutch oven over medium heat. Add the sliced leeks and cook, stirring occasionally, until softened and translucent, about 8-10 minutes. Be careful not to brown them.
- Step 2: Add the cubed potatoes, chicken or vegetable broth, and thyme sprigs to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Step 3: Remove the thyme sprigs from the soup. Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth, then return to the pot.
- Step 4: Stir in the heavy cream and season with salt and pepper to taste. Heat through gently, being careful not to boil.
- Step 5: Serve hot, garnished with fresh thyme, croutons, or a swirl of cream, if desired.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheat gently over medium-low heat, stirring frequently, and add a splash of broth if it's too thick.
- For an elegant touch, garnish each bowl with a drizzle of truffle oil or a sprinkle of chives.
- Don't rush the leeks – gently sweating them until truly softened unlocks their best flavor and creates a sweeter base for the soup.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American