🥘 Ingredients
- butter 3 tbsp
- leeks 4
- garlic 3 cloves
- potatoes 2 lbs
- chicken or vegetable broth 7 cups
- bay leaves 2
- thyme sprigs 3
- salt 1 tsp
- ground black pepper ¼ tsp
- thyme sprigs
- bay leaves
- heavy cream 1 cup
- salt
- ground black pepper
- chives
🍳 Cookware
- large soup pot
📝
Note: If using a standard blender to purée the soup: be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape; and pour blended soup into a clean pot.
📝
Freezer-Friendly Instructions: The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.
-
1butter melted over medium heat in a large soup pot . Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes . Adjust the heat as necessary so as not to brown.
-
2Add the potatoes , chicken or vegetable broth , bay leaves , thyme sprigs , salt and ground black pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes , or until the potatoes are very soft.
-
3Fish out the thyme sprigs and bay leaves , then purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.)
-
4Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and ground black pepper . If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out.
-
5Garnish with chives for serving.