Creamy leek and potato soup

by Justin Segelstrom

This is a classic soup that relies more on technique than ingredients. Leeks, potatoes, and a smooth finish make this one of those recipes that feels simple but always delivers. It’s humble, comforting, and exactly the kind of soup you want simmering on the stove on a cold day.

Ingredients

3 tablespoons unsalted butter

4 large leeks, white and light green parts only, roughly chopped (about 5 cups)

3 cloves garlic, peeled and smashed

2 pounds Yukon Gold potatoes, peeled and cut into ½ inch pieces

7 cups chicken or vegetable broth

2 bay leaves

3 sprigs fresh thyme

1 teaspoon salt

¼ teaspoon ground black pepper

1 cup heavy cream

Finely chopped chives, for serving

Instructions

Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring often, until the leeks are soft and fully wilted, about 10 minutes. Adjust the heat as needed—this is about softening, not browning.

Add the potatoes, broth, bay leaves, thyme, salt, and pepper. Bring to a boil, then cover and reduce the heat to low. Simmer for about 15 minutes, or until the potatoes are very tender.

Remove and discard the bay leaves and thyme stems. Using an immersion blender, purée the soup directly in the pot until smooth.

Stir in the heavy cream and bring the soup back to a gentle simmer. Taste and adjust seasoning as needed. Thin with broth or water if necessary.

Serve hot, finished with chopped chives.

Notes and customization options:

If using a regular blender, blend the soup in small batches. Remove the center cap from the lid and loosely cover with a towel to let steam escape.

Add crispy bacon, ham, or sautéed mushrooms for extra body.

Use milk or half-and-half instead of cream for a lighter version.