Creamy Leek and Potato Soup

6 steps. Take it one step at a time.

1. 01

   Thoroughly wash and slice the leeks

   Thoroughly wash and slice the leeks. Peel and chop the potatoes and onion. Mince the garlic.

2. 02

   In a large pot, melt the butter

   In a large pot, melt the butter over medium heat. Add the sliced leeks and diced onion, sautéing until soft and translucent, about 8–10 minutes.

   10 min
3. 03

   Stir in the minced garlic and thyme sprigs

   Stir in the minced garlic and thyme sprigs. Cook for another 1 minute until fragrant.

   1 min
4. 04

   Add the chopped potatoes

   Add the chopped potatoes and pour in the vegetable stock. Bring to a boil, then reduce heat and simmer for 20–25 minutes until the potatoes are tender.

   25 min
5. 05

   Remove the thyme sprigs

   Remove the thyme sprigs. Use an immersion blender to blend the soup until completely smooth. Alternatively, transfer to a blender in batches.

6. 06

   Stir in the heavy cream

   Stir in the heavy cream. Season with salt and black pepper to taste. Heat through for another 2 minutes before serving.

   2 min