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Potato Leek Soup

  • Prep Time: 10m
  • Cook Time: 25m
  • Total Time: 35m


  • 2 Leeks, large, or 3 medium
  • 3 Garlic cloves
  • 2 lb Russet potatoes, cleaned and peeled (~5 medium-sized, ~4 large)
  • 4 c Water
  • 1 1/2 tsp. Better than Bouillion
  • 1 Bay leaf
  • 1 tsp. Thyme
  • 1/4 c Heavy cream
  • Salt, to taste, at least 1 tsp
  • 1/4 tsp. Pepper


  1. In a large pot over medium heat, add 1 tbsp olive oil and 2 tbsp butter. Stir in the chopped leeks, coating in the butter.
  2. Cover and lower heat to simmer until softened, 10 minutes.
  3. Uncover and Increase heat to medium-high. Add garlic and cook for 30 seconds until fragrant. Add potatoes and cook for 1 minute. Add water, bouillon, thyme, and bay leaf. Stir to combine.
  4. Bring to a boil then lower heat and cover to simmer for 15 minutes. Test the potatoes for doneness: they should be soft all the way through. If not, boil for a couple more minutes.
  5. Uncover and remove bay leaf. Stir in the heavy cream, salt, and pepper.
  6. Using an immersion or countertop blender, purée the mixture until consistent and smooth. Season to taste. Serve when ready.