Leeks, celery, and potatoes are blended into a rich and creamy soup for a restaurant worthy favorite at home.
Keep leftover potato leek soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave. Cream-based soups don’t freeze well, so use this one up within a few days after making it.
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Fragrant leeks are simmered with potatoes and broth until perfectly tender. Once blended, a splash of cream turns it into a smooth, elegant and comforting soup!
Immersion Blender or hand blender
Large Pot or Dutch oven
Cut off the green of the leeks and discard (or freeze for stock). Cut the leeks lengthwise and then thinly slice them, you should have about 5 to 6 cups of leeks.
Rinse the leeks very well under cold water to remove dirt or grit.
Melt the butter in a large pot over medium heat. Add leeks and celery and cook until leeks are tender, about 7-10 minutes.
Cut potatoes into large chunks and add them to the pot with the broth, thyme, bay leaf, salt, and pepper. Simmer, covered, for 30 minutes or until potatoes are tender.
Discard bay leaf and thyme stems. Using an immersion or hand blender*, blend soup until smooth. Add cream and simmer for 2-3 minutes. Season with additional salt and pepper if needed.
Optional: Once blended, run through a strainer lined with cheesecloth to achieve a smoother texture.
Leftover soup can be stored in the fridge in an airtight container for up to 3 days. Reheat on the stovetop or in the microwave.
Calories: 300 | Carbohydrates: 27g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 59mg | Sodium: 844mg | Potassium: 618mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1307IU | Vitamin C: 12mg | Calcium: 66mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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