Ingredients
Main Ingredients
- 4 tablespoons salted butter
- 2 large leeks (white and light green parts only, sliced and cleaned well, about 1½ pounds)
- 3 cloves garlic (minced)
- 2 teaspoons Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 6 cups chicken broth (or vegetable broth)
- 2 pounds Russet potatoes (peeled and cut into 1-inch pieces)
- 2 bay leaves
- 1 cup heavy cream (brought to room temperature)
Instructions
- Sauté Leeks: Melt the butter in a large pot or Dutch oven over medium heat. Add the sliced leeks and cook for about 5 minutes until they become soft and translucent.
- Add Garlic and Seasoning: Stir in minced garlic, Italian seasoning, salt, and black pepper. Cook for about 30 seconds until the garlic is fragrant, being careful not to burn it.
- Simmer Soup: Pour in the chicken broth, add the potato pieces and bay leaves. Increase heat to high to bring the soup to a boil. Then reduce heat to low and simmer gently for 20-25 minutes, or until the potatoes are fork-tender but not overcooked.
- Puree Soup: Remove and discard the bay leaves. Using an immersion blender or a regular blender, puree the soup to your preferred smoothness. Avoid overblending to prevent a gluey texture.
- Add Cream and Finish: Slowly stir in the room-temperature heavy cream. Continue cooking on low heat for an additional 10 minutes without boiling. Taste and adjust seasoning with extra salt and black pepper as needed.
Notes
- Use Yukon Gold potatoes as an alternative for a slightly different flavor and creamier texture.
- Be sure to clean leeks thoroughly to remove all grit.
- Puree gently to avoid a gluey soup texture.
- Do not boil the soup after adding heavy cream to prevent curdling.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
