Adapted from Once Upon a Chef.
Potato Leek Soup
Ingredients
- ½ – 1 package bacon
- 3 tablespoons butter
- 3-4 large leeks, sliced
- 3 cloves garlic, minced
- 2 pounds yukon gold potatoes, cubbed into 1/2-inch pieces
- 7 cups broth
- 2 bay leaves
- 3 sprigs fresh thyme
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup heavy cream
- cheddar cheese, grated for serving
- green onions, sliced for serving
Instructions
- Cook bacon and set aside for topping.
- Melt butter over medium heat in dutch oven. Add leeks and garlic and cook until soft and wilted, about 10 minutes. Make sure not to brown or allow to crisp.
- Add potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and reduce heat to low. Simmer for 20 minutes or until the potatoes are soft.
- Remove thyme and bay leaves. Puree with immersion blender.
- Add heavy cream and bring to a simmer. Adjust salt and pepper. Serve topped with crumbled bacon, cheddar cheese, and green onions.
Notes
Soup can be frozen for up to 3 months. Do not the cream if freezing. Instead add cream after it has been reheated.