Potato Leek Soup


unsalted butter leeks onion' russet potatoes chicken or vegetable broth bay leaf fresh thyme heavy cream salt and black pepper

In a saucepan, melt some butter and add your chopped leeks, onions, and salt.

Sauté the vegetables on a medium low heat till they're softened, but not brown.

Stir in the diced potatoes at this point.

Add the broth, water, bay leaf, thyme sprig, and bring to a boil. Reduce the heat to low and let it cook till potatoes are done.

Once the potatoes are done, take the pot off heat and puree the soup with an immersion blender.

Add in the heavy cream at the end and season with salt and pepper.

Serve with some crusty bread and enjoy!

Ann believes in balanced eating, homemade foods, and DESSERT. She loves to cook but doesn't love to spend all day in the kitchen - so explore her quick, simple, family friendly recipes for the best meal fix!

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