Creamy Potato and Leek Soup | The Recipe Rebel

Cut the dark green parts off the leeks as well as the root. Halve the leeks lengthwise and slice thinly. Place in a large bowl of water and wash thoroughly.

Melt butter in a 3-4 quart dutch oven or large soup pot. Drain the leeks and add them to the melted butter. Saute for 5 minutes or until wilted, stirring occasionally.

Add garlic, salt, parsley, thyme, and pepper and cook for 1 minute.

Stir in potatoes and broth and bring to a simmer over high heat. Reduce heat to medium-low, cover, and simmer until potatoes are tender about 10-15 minutes.

Remove the lid and use a hand-held immersion blender to puree all or part of the soup depending on how much of a creamy texture you want. You can use a regular blender or a food processor if you have one that is intended for hot liquids.

If desired, whisk together cream and cornstarch. Stir into soup and simmer for a couple of minutes until slightly thickened. Serve.

Equipment Needed

Spice Level: