This Creamy Leek and Potato Soup with Thyme is perfect for those chilly days when you're craving something warm and comforting. It's simple yet flavorful, with a velvety texture that feels like a hug in a bowl.
The butter is the base for sautéing, adding richness and a slight nutty flavor. Leeks bring a mild onion-like taste, perfect for soups. Russet potatoes are starchy, which helps thicken the soup naturally. Onion complements the leeks and adds depth. Chicken broth forms the flavorful liquid base. Whole milk contributes to the creamy consistency without being too rich. Fresh thyme adds a subtle aromatic flavor. Salt and black pepper enhance and balance the flavors. Finally, heavy cream adds that final touch of luxurious creaminess.
This soup pairs wonderfully with a slice of crusty bread or a grilled cheese sandwich. For a more elegant presentation, drizzle a bit of extra virgin olive oil on top or add a dollop of sour cream for extra richness.
Start by melting the butter in a large pot over medium heat. Once melted, toss in the sliced leeks and chopped onion. Cook these, stirring occasionally, until they're soft and fragrant, which should take about five minutes.
Next, add the cubed potatoes, chicken broth, salt, and black pepper. Give it a good stir, cover the pot, and let it simmer for about 20 minutes. You’ll know it’s ready when the potatoes are fork-tender.
Once the potatoes are tender, stir in the whole milk and fresh thyme. Remove the pot from heat. Now, for the fun part — pureeing! Use an immersion blender to blend everything until smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a countertop blender.
Finally, stir in the heavy cream and taste to see if it needs more seasoning. Serve the soup hot, topped with a sprinkle of additional thyme leaves if you like.
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