Ingredients
Units
Scale
- 2–3 Large Leeks (about two cups sliced)
- 2 pounds Yukon Gold Potatoes
- 2 Tbsp Avocado or Sunflower Seed Oil
- 3 1/2 tsp Salt
- 1 1/2 tsp Black Pepper
- 5 large sprigs Fresh Thyme
- 4 cups Chicken Stock (homemade or store bought)
- 1/3 cup Heavy Whipping Cream
Instructions
- Slice the leeks into 1/2 inch thick slices and use your fingers to separate the layers of leeks. Slice all the way up to about the last two inches from the very top, and discard the top part. Place them in a bowl of cold water to remove the grit and dirt.
- While the leeks soak, place the 2 Tbsp of oil in a large stock pot on medium heat.
- While the oil heats, cut the yukon gold potatoes into 1 to 1 1/2 inch cubes.
- Add the chopped potatoes to the pot, and while they start to cook drain the leeks by pouring them into a colander to drain the water, being sure to rinse so you get any remaining dirt off the leeks.
- Pat the leeks with paper towels to absorb any remaining water, and add them to the pot.
- Add the 3 1/2 tsp salt and 1 1/2 tsp pepper to the pot along with the springs of fresh thyme.
- Stir well, and cook for about 5-7 minutes, until the white part of the leeks are translucent and the potatoes begin to soften.
- Add the chicken stock and turn the heat up to bring to a boil.
- Once the soup is boiling, turn the heat to medium low and partially cover the pot, leaving a vent for air to escape.
- Simmer for about 15 minutes, or until you can easily pierce the potatoes with a fork. Remove the thyme springs from the soup (they are pretty easy to fish out with a wooden spoon).
- Using a stick blender, puree the soup just a bit, being sure to leave some chunks for a bit of texture. If you don't have a stick blender, you can use a potato masher.
- Add the 1/3 cup of heavy whipping cream and stir well to combine.
- Enjoy your soup!
Notes
This soup is great with some bacon! Simply chop about six pieces of bacon and cook in a non stick skillet. You can add the cooked bacon right to the soup after pureeing, or sprinkle on top before serving.
- Prep Time: 10 minutes
- Additional Time: 0 hours
- Cook Time: 25 minutes
- Category: Soups, Stews, and Broths
Nutrition
- Serving Size: 1
- Calories: 291
- Sugar: 6
- Sodium: 1611
- Fat: 10
- Saturated Fat: 4
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 44
- Fiber: 4
- Protein: 9
- Cholesterol: 20