Potato Leek Soup
 
Prep time
Cook time
Total time
 
Thick, creamy, and comforting. Potato Leek Soup is the perfect fall or winter dinner, especially when paired with yummy rolls or this Easy French Bread.
Author:
Serves: 6-8
Ingredients
  • ½ cup butter
  • 3-4 large leeks, sliced into ¼-1/2 inch pieces (Use the white and light green parts, discard the green tops.)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, crushed
  • 2-3 lbs potatoes, peeled and cubed into ½-inch pieces
  • ⅓ cup all-purpose flour
  • 8 cups water and 6 tsp chicken or vegetable bouillon (or low sodium chicken or veggie stock)
  • 1 tsp salt
  • ¼ tsp ground pepper
  • ¼ tsp dried thyme
  • 1 bay leaf
  • 1 cup heavy cream
Instructions
  1. In a large soup pot, sauté the leeks, onion, and garlic in the butter until the leeks are tender.
  2. Add the potatoes, salt, pepper, and thyme. Sauté for another minute or two.
  3. Add the flour and stir constantly to ensure the flour is dispersed evenly and coating everything.
  4. Next, add the water and bullion (or stock) and stir vigorously and constantly for about a minute or until the flour is diluted through the broth.
  5. Add the bay leaf.
  6. Bring soup to a boil, stirring regularly. Allow to boil for about 20 minutes or until potatoes are tender.
  7. Remove the bay leaf and use an immersion blender to puree the soup. This can also be done in a regular blender, but see warnings in the post. You can also choose to leave soup the way it is, or use a potato masher to partially puree it.
  8. At this point, stir in the heavy cream. Taste and add more salt and pepper, if needed.
  9. Enjoy!
Recipe by Real Life Dinner at https://reallifedinner.com/potato-leek-soup/