Ultra Creamy Potato Leek Soup Recipe
Prep Time:
5 minutes
Cook Time:
32 minutes
Servings:
6 Servings
Ingredients
  • 4 leeks
  • 1 ½ pounds yellow potatoes
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 3 cloves minced garlic
  • 4 cups chicken stock
  • 2 teaspoons minced fresh thyme
  • ½ cup sour cream
  • ⅓ cup heavy cream
  • 1 teaspoon sea salt
  • ½ teaspoon ground black pepper
Directions
  1. Thinly slice the white and light green parts of the leeks.
  2. Peel the potatoes and cut them into quarters.
  3. Add the butter and olive oil to a large soup pot over medium heat.
  4. Add the leeks and garlic and cook until the leeks are soft, approximately 5 minutes.
  5. Add the stock, potatoes, and thyme.
  6. Bring to a boil, then simmer for 25 minutes, or until the potatoes are very soft.
  7. Using an immersion blender, blend the ingredients until smooth.
  8. Add the sour cream, heavy cream, salt, and pepper. Stir.
  9. Ladle the soup into bowls. Drizzle with chile oil and sprinkle with scallions, if desired.