Creamy Potato-Leek Soup Recipe

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 tablespoons unsalted butter (1/4 stick)
• 2 cups finely chopped leeks (pale green and white parts only)
• 4 cups peeled, medium-dice russet potatoes (about 1 1/2 pounds)
• 1 tablespoon kosher salt
• 1 teaspoon fresh thyme leaves (from 4 medium thyme sprigs)
• 2 cups low-sodium vegetable broth
• 3 cups water
• 1/3 cup heavy cream

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Melt the butter in a large heavy pot over medium heat. Add the chopped leeks and cook, stirring often, until soft and pale, about 8 minutes.

2. Add the diced potatoes, kosher salt, thyme leaves, vegetable broth and water. Stir well and bring to a boil over high heat.

3. Reduce the heat to medium-low, partly cover, and simmer gently until the potatoes are completely tender when pierced with a knife, about 15 minutes.

4. Remove the pot from the heat. Mash some of the potatoes against the side of the pot with a potato masher or the back of a spoon to thicken the soup, leaving some pieces whole.

5. Stir in the heavy cream and warm the soup gently over low heat for 2 to 3 minutes. Do not let it boil. Taste and adjust salt before serving hot.