Best Potato Leek Soup
Servings 6
Equipment
- Dutch oven
- Immersion Blender
Ingredients
Potato Leek Soup:
- 3 tbsp Irish butter **Regular is great too
- 4 large leeks, white & light green parts only, chopped (about 5 cups)
- 4 cloves of garlic, minced
- 2 lbs Yukon Gold potatoes, peeled & chopped in 1/2-inch pieces
- 7 cups chicken broth **Use Vegetable broth for vegetarian
- 2 bay leaves
- 2 sprigs of fresh thyme
- Sea salt and freshly cracked pepper, to taste
- 1 cup heavy cream
Toppings:
- Bacon bits
- Irish sharp cheddar cheese, shredded
- Chives, finely chopped
Instructions
- Melt the butter in a large Dutch oven or heavy-bottomed soup pot over medium heat. Add the leeks and cook, stirring occasionally, for 10 minutes.
- Add the minced garlic and cook, stirring constantly, for 1 minute.
- Add the potatoes, broth, bay leaves, and thyme sprigs, then season with sea salt and freshly cracked pepper to taste.
- Bring to a simmer, then reduce the heat, cover with a lid, and simmer until potatoes are very soft, about 20-30 minutes.
- Remove the bay leaves and sprigs of fresh thyme, then puree with an immersion blender (or regular blender in batches).
- Add the heavy cream, then taste and add more sea salt and freshly cracked pepper, if needed.
- Side Note: If the soup is too thin, simmer uncovered until it thickens. If it's too thick, add a bit more broth or water to thin it out.
- Ladle into serving bowls and top with bacon bits, shredded Irish sharp cheddar, and chives. Serve immediately. Enjoy.