Name: Leek and Potato Soup Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 3 tablespoons butter; 2 slices bacon (, chopped); 2 large leeks (, (the white and light green part only), chopped); 2 pounds yukon gold potatoes (, peeled and chopped); 4 cups chicken stock (, or vegetable broth); 2 bay leaves; 4 3/4 sprigs 4 thyme (, or 3/4 teaspoon dried thyme); Freshly cracked pepper and salt; 1/2 cup white wine; 1 cup heavy cream ((can substitute whole milk)); Crushed red pepper (, optional)

Leek and Potato Soup Recipe

Gusti Houston Modified: July 20, 2024

Photos of Leek and Potato Soup Recipe

How To Make Leek and Potato Soup

It’s easy to infuse French cuisine to your meals when you have this recipe for leek and potato soup. It’s a rich and creamy dish with simple flavors.

Preparation: 20 minutes

Cooking: 20 minutes

Total: 40 minutes

Serves:

Ingredients

3tbspbutter
2slicesbacon,chopped
2large leeks,white and light green part only, chopped
2lbsYukon gold potatoes,peeled and chopped
4cupschicken stock or vegetable broth
2bay leaves
4sprigsthyme,or ¾ tsp dried thyme
freshly cracked pepper and salt
½cupwhite wine
1cupheavy cream,can substitute whole milk
red pepper,crushed, optional

Instructions

Melt butter in a heavy pot over medium heat. Add bacon and cook until until crisp and the fat is rendered off into the pan. Add chopped leeks and potatoes to the pan and cook until the leeks are soft.
Stir in white wine to deglaze the pan. Add stock, bay leaves and thyme and season generously with salt and pepper.
Simmer until the potatoes are very soft. Blend the soup with an emersion blender until creamy with just a few chunks. Remove from heat and cool slightly before adding the cream.
Taste and season with additional salt and pepper, if needed, or a sprinkle of crushed red pepper or hot sauce, if desired.
Soup will thicken slightly as it cools.