Try This Easy and Delicious Potato and Leek Soup Recipe

It’s been cold here in California and after making my usual go-to soups, I was ready to try out something new. I had some leeks leftover that I wanted to use up and found this easy recipe so I thought I’d give it a try.

The soup turned out to be so delicious and it was pretty quick to make. It is definitely one that I’ll be making again during the cold weather.

Give this recipe a try and let me know what you think. I hope you and your family enjoy it as much as we did. ♥️

Ingredients-
2 tablespoons of butter
1 Leek (cut into thin slices)
4 potatoes (cut into small pieces)
1 tablespoon of minced garlic
1 (32oz) box of Chicken or Vegetable broth
Salt (to taste – please note that broth might include salt so adjust accordingly)
1/2 teaspoon ground black pepper
1 bouillon cube (optional – I added this in for extra flavor because I used vegetable broth instead of chicken)
1 bay leaf
1 sprig of thyme (I didn’t use any because I was out)
1/2 cup heavy cream (I substituted it with 2 tablespoons of sour cream)

Instructions-
1. Melt the butter over medium heat in a medium pot.
2. Add the leeks and garlic and cook, stirring regularly, until soft, about 10 minutes.
3. Add the potatoes, broth, bouillon cube, bay leaves, thyme, salt, and pepper to the pot and bring to a boil.
4. Turn heat down to low. Simmer for 10 minutes, or until the potatoes are soft.
5. Remove the thyme sprig and bay leaves from the soup
6. Purée the soup with a hand-held immersion blender until smooth.
7. Add the heavy cream (or sour cream) and bring to a simmer. Taste and adjust seasoning with salt and pepper.

*If the soup is too thin, simmer until thickened. If it’s too thick, add water or stock to thin it out.

Garnish with fresh herbs and serve.

Sincerely,