Creamy Leek and Potato Soup
A smooth vegetarian creamy leek and potato soup made with russet potatoes, fresh thyme, vegetable broth, and a little cream.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 large leeks thinly sliced, white and pale green parts only, about 2 cups
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1 tablespoon fresh garlic minced
- 2 pounds russet potatoes peeled and cut into 1-inch cubes
- 6 cups low-sodium vegetable broth
- 3 sprigs fresh thyme
- 1/2 cup heavy cream
- croutons for garnish
- fresh parsley chopped, for garnish
- fresh chives chopped, for garnish
Instructions
Instructions
- Melt the butter in a soup pot over medium heat, then add the olive oil.
- Add the sliced leek, season with salt and pepper, and sauté for about 6 minutes until softened, stirring frequently.
- Stir in the garlic and cook for 15 seconds, then stir in the cubed potatoes for 20 seconds.
- Pour in the broth, add the thyme sprigs, and bring the soup to a boil.
- Cover, lower the heat to a gentle simmer, and cook for 22 to 25 minutes until the potatoes are very soft.
- Remove the pot from the heat and take out the thyme sprigs.
- Use an immersion blender to blend the soup until smooth, then stir in the heavy cream.
- Taste and adjust the salt and pepper, ladle soup into bowls, garnish with croutons, parsley, and chives, and serve.