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CHOW: Recipes: Creamy Potato-Leek Soup

Creamy Potato-Leek Soup Recipe

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Creamy Potato-Leek Soup
Difficulty: Easy | Total Time: | Active Time: | Makes: 8 cups

The French classic done so right even Julia would be proud.

This recipe was featured as part of our Sexy Vampire Halloween Party photo gallery.

INGREDIENTS
  • 2 tablespoons unsalted butter (1/4 stick)
  • 2 cups finely chopped leeks (pale green and white parts only)
  • 4 cups peeled, medium-dice russet potatoes (about 1 1/2 pounds)
  • 1 tablespoon kosher salt
  • 1 teaspoon fresh thyme leaves (from 4 medium thyme sprigs)
  • 2 cups low-sodium vegetable broth
  • 3 cups water
  • 1/3 cup heavy cream
INSTRUCTIONS
  1. Melt 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. Add 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. Blend 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.
    Write a review | 7 Reviews
POST A COMMENT |7 Comments

COMMENT

  • Try this recipe with one large sweet potato, 2 smaller red potatoes and chicken broth. Just before blending add a drained can of artichokes packed in water (not marinated). I use my stick blender to avoid scalding and the mess of a regular blender. So delicious!

  • The easiest thing to do is Copy it and paste it onto word and print it from there. But did this recipe once, it was great, but I personally need more flavor. Second time I did it, I added carrots and more salt it was great. If the creamyness isnt for you then having chunks of potato is SO good. ( Bacon is great too, its almost like a patato bacon soup with a kick.)

  • Joyfull - I'm having the same issues with everything I'm trying to print on this site. It's very annoying.

  • I've tried to print this recipe 3 times and each time I get another page that says sorry that page cannot be found. I've now written whats needed out so not really a big deal, but I am curious as to why the print function will not work for this recipe.
    Anyone?

  • When I make meatloaf , I completely cover it with bacon slices.
    Later I use this bacon diced in soups---like I plan to do in this one.
    Actually, it's on the stove right now.
    Leave the bacon in slices , fish it out and dice it after you've blended the soup

    I'd serve it sprinkled with chives whether its'hot or cold.

  • Can it also (Seasonally of course) be served chilled with a dollop of creme fraiche & a sprinkling of snipped fresh chives?

  • Sounds really good--I'm going to try it....I am going to add at the very end some baby spinach or baby arugula and let it wilt before serving to add greens for more nutrition.