Leek and Potato Soup

Of all the comfort foods that I’ve talked/posted about on here so far, this soup has got to be one of my absolute favorites! It’s warm, soothing, and brings back memories from my childhood. This recipe is super simple, only requiring a very minimal amount of ingredients, and the time to make is just as minimal! I hope you enjoy this recipe and that it brings you as much joy as it does to me.

A large soup pot

A wooden spoon

A blender


•4 Tablespoons unsalted butter

•3 large leeks, rough chopped, using only the white and light green parts

•2 cloves garlic, minced

•2 pounds yellow potatoes (of your choice, peeled and rough chopped)

•Fresh thyme (removed from the stem)

•1 container chicken bone broth

•3 cups water

•Salt and pepper to taste

•1 cup heavy cream


1.) In a large soup pot, melt the butter, then add in the leeks and garlic and cook until soft, about 10 minutes. Then, add in the potatoes, thyme, chicken broth, water, salt and pepper. Bring to a boil.

2.) Purée the soup using either a handheld immersion blender, or a blender of your choice. If using a normal blender, make sure to blend the soup in batches.

3.) After the soup has been blended, add in the cream and bring to a simmer. Adjust the seasoning of the salt and pepper if necessary.

Serve hot with chives!

Leave a Reply