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Creamy Potato-Leek Soup
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Makes: 8 cups

This classic combination of leeks, potato, and herbs is flavorful enough to be served warm or chilled. Serve it as a first course for a dinner party with roast chicken or on a picnic with a chicken salad sandwich.

Instructions

  1. 1Melt butter in a large saucepan over medium heat. When the foaming subsides, add leeks, season with freshly ground black pepper, and cook until leeks are softened, about 5 minutes.
  2. 2Add potatoes, salt, and thyme and cook until fragrant, about 2 minutes. Increase heat to high, add vegetable broth and water and bring just to a boil. Reduce heat to low and simmer until potatoes are fork tender, about 10 minutes.
  3. 3Blend soup in a blender in 2 batches until smooth. Return soup to the saucepan over medium heat, stir in cream, season with additional pepper as needed, and cook until heated through, about 3 minutes.
  • Creamy Potato-Leek Soup
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