This classic potato leek soup is hearty, easy to make, and full of flavor. Made with Yukon potatoes for a creamier texture. Serve with crusty bread and salad to create a perfect meal that your family and friends will love.
Preparation Time
20 mins
Cooking Time
40 mins
Total Time
60 mins
Calories
431 Calories
Recipe Instructions
Step 1
Heat oil and butter in a Dutch oven over medium heat. Add potatoes, leeks, and celery; cook and stir until leeks are tender, about 8 minutes. Add garlic and cook until fragrant, about 1 minute.
Step 2
Stir in broth, thyme, salt, and pepper. Cover and bring to a simmer. Reduce heat to medium-low and cook, uncovered, until potatoes are tender, about 15 minutes.
Step 3
Transfer 4 cups soup into a blender. Remove the top insert of the blender and cover with a paper towel; puree until smooth. Add puree back to the Dutch oven.
Step 4
Stir in heavy cream and cook over medium-low until slightly thickened, 10 to 15 more minutes. Ladle into bowls and garnish with crumbled bacon.
Ingredients
3 tablespoons butter
1 cup heavy cream
salt and ground black pepper to taste
3 stalks celery, chopped
6 cups chicken broth
4 cloves garlic, chopped
4 slices cooked bacon, crumbled (Optional)
3 tablespoons grapeseed oil
4 medium Yukon Gold potatoes, peeled and chopped
3 medium leeks, white and light green parts only, thinly sliced
