Creamy Potato Leek Soup

Follow our step-by-step guide on how to make Creamy Potato Leek Soup.

1. Step 1

   To start your delicious soup, grab a Dutch oven and warm up some grapeseed oil and butter over medium heat.

2. Step 2

   Once the butter is melted and bubbling, toss in the chopped potatoes, sliced leeks, and chopped celery.

3. Step 3

   Stir occasionally and let them cook for about 8 minutes, or until the leeks become tender and fragrant.

4. Step 4

   Next, add in the chopped garlic and let it sauté for an additional minute, filling your kitchen with a wonderful aroma.

5. Step 5

   Now, it’s time to pour in the chicken broth, followed by the chopped thyme, salt, and pepper.

6. Step 6

   Cover the pot and bring everything to a gentle simmer.

7. Step 7

   Once simmering, reduce the heat to medium-low and let it cook uncovered for about 15 minutes, or until the potatoes are nice and tender.

8. Step 8

   When the potatoes are ready, carefully scoop out 4 cups of the soup and transfer it to a blender.

9. Step 9

   To avoid any splatters, remove the top insert of the blender and cover it with a paper towel.

10. Step 10

    Blend until the mixture is smooth and creamy, then pour the puree back into the Dutch oven.

11. Step 11

    Stir in the heavy cream and continue to cook over medium-low heat, allowing the soup to thicken slightly for about 10 to 15 minutes.

12. Step 12

    When it’s ready, serve it hot, and if you’re feeling a little indulgent, sprinkle some crumbled bacon on top for an extra touch of flavor.

13. Step 13

    Enjoy your comforting bowl of soup, perfect for warming up on a chilly day!.