• 8servings
  • 30minutes

Rate this recipe:

Nutrition Info . . .

MineralsNatrium, Calcium, Potassium

Ingredients Jump to Instructions ↓

  1. 2 tablespoons unsalted butter (1/4 stick)

  2. 2 cups finely chopped leeks (pale green and white parts only)

  3. 4 cups peeled, medium-dice russet potatoes (about 1 1/2 pounds)

  4. 1 tablespoon kosher salt

  5. 1 teaspoon fresh thyme leaves (from 4 medium thyme sprigs)

  6. 2 cups low-sodium vegetable broth

  7. 3 cups water

  8. 1/3 cup heavy cream

Instructions Jump to Ingredients ↑

  1. Melt butter in a large saucepan over medium heat. When the foaming subsides, add leeks, season with freshly ground black pepper, and cook until leeks are softened, about 5 minutes.

  2. Add potatoes, salt, and thyme and cook until fragrant, about 2 minutes. Increase heat to high, add vegetable broth and water and bring just to a boil. Reduce heat to low and simmer until potatoes are fork tender, about 10 minutes.

  3. Blend soup in a blender in 2 batches until smooth. Return soup to the saucepan over medium heat, stir in cream, season with additional pepper as needed, and cook until heated through, about 3 minutes.

  4. Review & Rate


Send feedback