Elizabeth Laseter
Active Time
20 Mins
Time
35 Mins
Yield
Serves 6

Velvety and comforting, this weeknight-friendly riff on classic potato-leek soup will keep you warm all winter. Serve with a hearty winter salad for a tasty lunch or light supper. If you don’t have an immersion blender, you can puree the soup in a regular blender, just remember to work in batches.

How to Make It

Step 1

Add olive oil to a large pot over medium-low heat. Add leeks, onion, and garlic, and cook until translucent, about 7-8 minutes.

Step 2

Add chicken stock, salt, pepper, bay leaves, thyme, and potatoes. Bring to a simmer. Simmer until potatoes are soft, about 15-17 minutes. Remove bay leaves from pot.

Step 3

Using an immersion blender, process soup in the pot until smooth. Stir in half-and-half and simmer another 5 minutes. Garnish with thyme, chives, and a drizzle of olive oil, if you’d like.

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