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Potato Leek Soup

Course: Soups

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.