3 T Unsalted Butter
4 Lg Leeks, white and light green parts only, roughly chopped (about 5 C)
3 Garlic cloves, peeled and smashed
2 lbs Russet potatoes, peeled and roughly chopped into ½ -inch pieces
7 C Low sodium Chicken or Vegetable Broth
2 Bay Leaves
3 sprigs fresh Thyme, or ½ t Dried Thyme
1 t Kosher Salt
1/4 t Ground Black Pepper
1 C Heavy Cream
Chives or Parsley, finely chopped, for serving
1. Melt the butter 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.
2. Add the potatoes, broth, bay leaves, thyme, salt and 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.
3. Fish out the thyme sprig 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.) Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and
pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it
out. Garnish with fresh herbs if desired.
4. 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.
5. 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
Prep Time: 25 Minutes
Cook Time: 40 Minutes
Total Time: 1 Hour 5 Minutes