Potato Leek Soup
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Prep Time:
10m
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Cook Time:
25m
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Total Time:
35m
Ingredients
- 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
Instructions
- 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.
- Cover and lower heat to simmer until softened, 10 minutes.
- 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.
- 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.
- Uncover and remove bay leaf. Stir in the heavy cream, salt, and pepper.
- Using an immersion or countertop blender, purée the mixture until consistent and smooth. Season to taste. Serve when ready.