Rustic Potato & Leek Soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 6 tablespoons unsalted butter
  • 4 pounds leeks, white and light green parts only, sliced and rinsed thoroughly
  • 2 garlic cloves, minced
  • 6 cups chicken broth
  • 2 pounds red potatoes, cut into ½ inch pieces
  • 1 teaspoon fresh thyme
  • 2 bay leaves
  • ½ cup heavy cream
  • kosher salt and freshly ground black pepper
  • handful of fresh chives, diced for garnish
Instructions
  1. Melt butter in large Dutch oven set over medium-low heat. Stir in the leeks and garlic. Cover and cook until leeks are tender. Stir in the broth, potatoes, thyme, bay leaves, and season with kosher salt to taste. Bring to a simmer and cook until the potatoes are tender, about 15 minutes.
  2. Smash some of the potatoes against the side of the pot to thicken the soup. Discard the bay leaves, add heavy cream, and season with salt and pepper to taste. Garnish with handful of chives, if you choose.
Recipe by the minimalist table at https://www.daraboxer.com/theminimalisttable/rustic-potato-leek-soup/