Ingredients
- Potatoes: 4 medium-sized, peeled and diced
- Leeks: 2 large, cleaned and sliced (white and light green parts only)
- Butter: 2 tablespoons
- Garlic: 2 cloves, minced
- Chicken or Vegetable Broth: 4 cups
- Heavy Cream: 1 cup
- Salt: To taste
- Black Pepper: To taste
- Thyme: 1 teaspoon (optional)
- Bay Leaf: 1
- Chives: Fresh, chopped for garnish
Instructions
- Prepare the Leeks
- Begin by cleaning the leeks thoroughly. Slice the leeks lengthwise and rinse under cold water to remove any dirt or grit. Chop the leeks into thin slices, using only the white and light green parts.
- Cook the Leeks and Garlic
- In a large pot, melt the butter over medium heat. Add the leeks and garlic, stirring frequently. Cook until the leeks are soft and translucent, approximately 5-7 minutes.
- Add Potatoes and Broth
- Add the diced potatoes to the pot, followed by the chicken or vegetable broth. Stir well to combine.
- Season and Simmer
- Season the mixture with salt, black pepper, thyme (if using), and the bay leaf. Bring the soup to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the potatoes are tender.
- Blend the Soup
- Remove the bay leaf from the pot. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a blender, but be cautious of the hot liquid.
- Add Cream and Adjust Seasoning
- Stir in the heavy cream, and let the soup gently heat through. Taste and adjust the seasoning with additional salt and pepper if needed.
- Serve
- Ladle the soup into bowls, garnish with freshly chopped chives, and serve warm.
Nutrition
- Serving Size: one normal portion
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 9g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 45mg