This timeless soup is the ultimate comfort food—creamy, hearty, and deceptively simple. It beautifully balances the mild, earthy sweetness of sautéed leeks with the rich, velvety texture of potatoes, creating a silky bowl of warmth perfect for any season.
Ingredients
3 large leeks (white and light green parts only, cleaned and sliced)
2 tablespoons unsalted butter (or olive oil for a lighter option)
2 cloves garlic, minced
2 lbs Yukon Gold potatoes, peeled and diced into 1-inch cubes
6 cups chicken or vegetable broth
2 bay leaves
1 teaspoon dried thyme (or 3 sprigs fresh thyme)
1 cup heavy cream (optional, for extra richness)
Salt and freshly ground black pepper to taste
Fresh chives or parsley, for garnish
Instructions
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