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Creamy Leek and Potato Soup

Make about 2 quarts
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Ingredients Method Notes

Ingredients
  

  • 3 tablespoons unsalted butter
  • 6 cups coarsely chopped leek about 8 medium
  • 2 teaspoons chopped fresh thyme
  • 3 cloves garlic minced
  • 4 cups peeled and cubed 1-inch red potatoes (about 4 large)
  • 3½ cups water
  • 1½ teaspoons kosher salt divided
  • ½ teaspoon ground black pepper
  • ½ cup half-and-half
  • Garnish: thinly sliced leek olive oil, ground black pepper, fresh thyme

Method
 

  1. In a small Dutch oven, melt butter over medium heat. Add leek, thyme, and garlic; cover and cook over medium-low heat until leek is softened but not browned, about 25 minutes.
  2. Add potatoes, 3½ cups water, 1 teaspoon salt, and pepper; bring to a boil over medium-high heat.
  3. Reduce heat to medium-low; partially cover and cook until tender, about 25 minutes. Remove from heat; let cool slightly.
  4. Using an immersion blender, pulse soup until very smooth. Stir in half-and-half and remaining ½ teaspoon salt. Cook over medium-low heat until heated through. Garnish with leek, oil, pepper, and thyme, if desired.

Notes

Kitchen Tip: To use a regular blender, remove the center piece of lid to let steam escape and place a clean towel over opening in lid to avoid splatters. Avoid using a food processor.