Maggie's Creamy Potato Leek Soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Ingredients
- 3 tablespoons butter
- 3 large leeks white and light green parts, sliced
- 2 lbs Yukon Gold potatoes peeled and cubed
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 teaspoon dried thyme
- salt and pepper to taste
- chives for garnish
Instructions
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Melt butter in a large pot over medium heat. Add sliced leeks and cook 5-7 minutes until softened.
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Add cubed potatoes and chicken broth. Bring to a boil, then reduce to a simmer. Cook 15-20 minutes until potatoes are very tender.
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Use an immersion blender to blend until mostly smooth (leave some chunks for texture if you like).
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Stir in heavy cream and thyme. Season generously with salt and pepper. Heat through on low for 5 minutes.
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Ladle into bowls and garnish with chopped chives. Serve with crusty bread.