Made with Yukon Gold potatoes for a creamier texture, this classic potato leek soup is hearty, easy to make, and full of flavor.
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
3 tablespoons grapeseed oil
4 medium Yukon Gold potatoes, peeled and chopped
3 medium leeks, white and light green parts only, thinly sliced
