Ingredients
The following ingredients have 4 Servings
- 3 cups russet potatoes, peeled, chopped
- 3 cups leeks, sliced
- 6 cups vegetable or chicken broth (I usually use chicken broth)
- 2-4 tablespoons butter
- 1/2-1 cup heavy or whipping cream (35%) (more or less to taste)
- 1/2 cup sour cream (if desired)
- 3 bay leaves
- salt (to taste)
- pepper (to taste)
- 1 tablespoon thyme (more or less to taste)
- 1/4 cup green onion, shredded cheese, parsley or chives, chopped (for garnish, if desired)
- 1-3 cups bacon, cooked and crumbled or ham, diced (more or less to taste)
Instruction
- Get out all of your ingredients you are about to make an amazing soup!
- Clean, peel, chop up or dice all of your potatoes!
- Clean and slice up all of your leeks!
- Melt butter in a large pot over medium heat.
- Add sliced leeks, reduce heat to medium low, and sauté, stirring frequently, until very soft but not browned, somewhere between 10 and 15 minutes.
- Add broth, potatoes, thyme, and bay leaves, and bring to a boil over high heat, reduce to medium low, cover, simmer, and cook until potatoes are fork tender, approximately 15 more minutes.
- Remove and discard your bay leaves.
- Puree with a handheld immersion blender, or in batches, in a food processor or blender until smooth.
- Add bacon or ham, if desired. I will usually add diced ham to the soup itself and cooked and crumbled bacon when serving.
- Add cream, stir, and reheat before serving.
- Season with salt and pepper to taste.
- Top each serving with a dollop of sour cream and fresh sliced green onions, shredded cheese, parsley or chives as desired. Enjoy!
