Leek and Potato Soup
A silky, comforting soup where sweet, slow-swept leeks and tender potatoes melt into a fragrant broth finished with a splash of cream. Simple technique and gentle simmering deliver classic French comfort in a bowl.
1 ½ leek, white and light green parts only, sliced thin and rinsed
1 ½ lb russet potato, peeled and cut into 1/2-inch cubes
2 tbsp unsalted butter
1 tbsp olive oil
1 yellow onion, medium, finely chopped
2 clove garlic, minced
4 cup chicken stock
1 bay leaf
2 sprig fresh thyme
1 cup heavy cream
1 tsp kosher salt
1 tsp black pepper, freshly ground
2 tbsp chives, thinly sliced
1 pinch cracked black pepper
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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