Creamy Leek and Potato Soup with Thyme
A delightful twist on the classic leek and potato soup, this creamy version incorporates aromatic thyme for an earthy flavor, perfect for a cozy dinner. Ideal for food enthusiasts seeking comfort and elegance in a bowl.
Prep time: 15 minutesCook time: 40 minutesServes: 6
Ingredients
2 tbsp unsalted butter
3 large leeks, cleaned and sliced
2 lbs russet potatoes, peeled and cubed
1 medium yellow onion, chopped
4 cups chicken broth
2 cups whole milk
2 tbsp fresh thyme leaves
1 tsp salt
1/2 tsp black pepper
1/4 cup heavy cream
Instructions
1. In a large pot, melt butter over medium heat and sauté the leeks and onions until soft, about 5 minutes.
2. Add potatoes, broth, salt, and pepper, then cover and simmer for 20 minutes until potatoes are tender.
3. Stir in the milk and thyme, then remove from heat.
4. Puree the mixture using an immersion blender until smooth and creamy.
5. Stir in the heavy cream, adjust seasonings if needed.
6. Serve hot, garnished with additional thyme leaves.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat on the stove over medium-low heat, stirring occasionally until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
