Ingredients:
- 3 large leeks, cleaned and thinly sliced (white and light green parts only)
- 2 tablespoons unsalted butter or olive oil
- 2 garlic cloves, minced
- 1 large onion, diced
- 4 cups peeled and diced potatoes (about 4-5 medium-sized potatoes)
- 6 cups vegetable or chicken broth
- 1 cup heavy cream or milk (optional)
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt, or to taste
- Fresh chives or parsley, chopped, for garnish
- Croutons, for serving (optional)
Instructions:
- In a large pot or Dutch oven, melt the butter or heat the olive oil over medium heat. Add the sliced leeks and cook, stirring occasionally, for 5-7 minutes, or until softened and slightly translucent.
- Add the garlic and onion to the pot and cook for an additional 2-3 minutes, or until fragrant.
- Stir in the diced potatoes, making sure they are well coated with the leek mixture. Cook for another 2-3 minutes.
- Add the vegetable or chicken broth, bay leaves, dried thyme, black pepper, and salt. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes, or until the potatoes are tender.
- Remove the bay leaves from the soup. If you prefer a smooth texture, use an immersion blender to blend the soup directly in the pot. Alternatively, you can blend it in batches using a countertop blender, being careful with the hot liquid. If you like a chunkier soup, feel free to skip this step.
- Stir in the heavy cream or milk, if using, and let the soup simmer for another 2-3 minutes to heat through. Taste the soup and adjust the seasoning with more salt and pepper, if needed.
- Ladle the soup into bowls and garnish with chopped chives or parsley. You may also top the soup with croutons for added crunch, if desired.
Serve the Super Leek & Potato Soup hot with crusty bread or a side salad for a complete and satisfying meal. Enjoy!