Creamy Potato Leek Soup

Instructions

CLEAN THE LEEKS:

Start by removing any tough outer leaves and trimming off the top, tough dark green parts. Slice the leek in half from top to bottom, keeping the root end intact. Fan each half under a steady stream of cool water to rinse and brush away any sand or dirt. Pat dry with a clean kitchen towel or paper towel and slice. You can also slice and then soak the leeks and spin dry in a salad spinner.

MAKE THE SOUP:

In a 4 to 6-quart dutch oven, add butter and olive oil and heat over medium to medium-low heat. Once melted, add in diced onion, sliced leeks with a generous pinch of kosher salt. Cover, stirring occasionally until soft and the onions translucent. About 8 to 12 minutes.

Once soft, add in dried thyme and minced garlic. Stir and cook 1 minute. Add in the potatoes and pour in the broth. Pour in the broth, bring to a simmer uncovered over medium heat. Adjust the heat underneath the pot as needed. Simmer uncovered for 20 to 25 minutes or until potatoes are very tender.

Turn the heat down to low, and using an immersion blender, puree soup until smooth. Alternatively, transfer soup to a blender, remove the center plug out of the center of the lid and cover with a kitchen towel while pureeing until smooth.

Next, pour in the half & half. Taste and season with kosher salt and freshly ground black pepper. For me, it was 2 teaspoons salt and lots of freshly ground black pepper, however season this soup to your liking. Stir until combined and heat through.

Ladle soup into bowls and add drizzle each bowl with 1 tablespoon heavy cream and top with snipped fresh chives and extra black pepper.

Mains & Entrees,Soups, Stews & Chilis