Recipe By CookingWithShelia
Published Oct 25th
Prep 20m Cook 40m Additional - Ready In 1h
Servings 6 servings Calories 430.7

This classic potato leek soup is hearty, easy to make, and full of flavor. Made with Yukon potatoes for a creamier texture. Serve with crusty bread and salad to create a perfect meal that your family and friends will love.

Recipe Ingredients

  • 3 tablespoons grapeseed oil
  • 3 tablespoons butter
  • 4 medium Yukon Gold potatoes, peeled and chopped
  • 3 medium leeks, white and light green parts only, thinly sliced
  • 3 stalks celery, chopped
  • 4 cloves garlic, chopped
  • 6 cups chicken broth
  • 5 sprigs fresh thyme, chopped
  • salt and ground black pepper to taste
  • 1 cup heavy cream
  • 4 slices cooked bacon, crumbled

Cooking Directions

  1. 1 Heat oil and butter in a Dutch oven over medium heat. Add potatoes, leeks, and celery; cook and stir until leeks are tender, about 8 minutes. Add garlic and cook until fragrant, about 1 minute.
  2. 2 Stir in broth, thyme, salt, and pepper. Cover and bring to a simmer. Reduce heat to medium-low and cook, uncovered, until potatoes are tender, about 15 minutes.
  3. 3 Transfer 4 cups soup into a blender. Remove the top insert of the blender and cover with a paper towel; puree until smooth. Add puree back to the Dutch oven.
  4. 4 Stir in heavy cream and cook over medium-low until slightly thickened, 10 to 15 more minutes. Ladle into bowls and garnish with crumbled bacon.

Nutrition Facts

  • Calories 430.7
  • Carbohydrate 30.4 g
  • Cholesterol 84.5 mg
  • Fat 31.8 g
  • Fiber 5.7 g
  • Protein 9 g
  • Saturated Fat 14.7 g
  • Sodium 1436.6 mg
  • Sugar 3.3 g

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