Potato Leek Soup Unfiltered | Lauren Lane Culinarian
Potato Leek Soup Unfiltered
20 mins prepServes 6
A classic potato leek soup recipe shared with an 'unfiltered' inner monologue from the cook. This creamy, savory soup features tender potatoes and leeks simmered in chicken stock, then puréed and enriched with heavy cream.
Melt the butter over medium heat. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 8-10 minutes. Turn down if they start to brown. Add the potatoes, broth, bay leaves, thyme, salt, and pepper to the pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft. Fish out the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth. (Or, use a standard blender to purée the soup in batches.) Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If the soup is too thin, simmer until thickened. If it’s too thick, add water or stock to thin it out. Garnish with fresh herbs or parmesan if desired.
