Potato Leek Soup

This classic recipe never lets me down. It’s the creamiest soup you’ll ever eat and it’s easy enough to make when you’re short on time on a weeknight.

When I was going through a big French food kick, I really didn’t get good at cooking any French food…except Potato Leek soup. And that’s because it’s incredibly easy to make and pretty hard to mess up. Which is very helpful when you’re juggling a baby who suddenly has become a toddler and is trying to climb onto the kitchen table to instantly WWE dive off of it.

When I was new to baby life, I read the book ‘Bringing up Bébé’ and ‘French Kids Eat Everything’, and I really thought I could make my life look like the women seem in these French books – getting my child to eat everything, looking like I was put together every day, all with an effortless stride. I thought these books would give me that edge.

They did not.

Nothing is effortless. Except this soup. This beautiful, glorious soup.

I may not have it all together, but I still can make a mean soup when I’m short on time. And this soup is made without any cream. Sure, I put cream on top because cream makes everything sexier. Don’t believe me? Coffee. Coffee is way sexier when you add cream to it. Cream puffs. Imagine just eating a puff. Sure, it wouldn’t be painful to eat it, but it’s sure as hell way better with cream. Cake. Yes, cake by itself is delicious, but add cream and you have a legit cake instead of a muffin.

Cream makes everything better. So top the soup with cream, OK!?

Potato Leek Soup Ingredients:

leeks, just the whites of them
shallots
garlic cloves
fresh thyme leaves
chicken bone broth – go with the bone broth for extra protein
gold potatoes because they are the best
bay leaf
heavy cream, for garnish like already talked about
fresh herbs

How To Make This Soup:

Sweat your leeks. for 6-8 minutes, until softened.
Add your shallots, garlic cloves, and herbs. Let those garlic cloves become fragrant.
Add remaining ingredients. Once the potatoes and bone broth are in, let it boil away.
Blend your soup. An immersion blender will get this soup extra smooth and creamy, all without any cream.
Top with herbs. And now all you have to do is enjoy your creation!

Author: juli
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings 1x

2 tablespoons avocado oil
3 leeks, whites only, sliced and rinsed
2 shallots, peeled and sliced
3 garlic cloves, minced
1 tablespoon fresh thyme leaves
2–3 teaspoons salt (or to taste)
1 teaspoon black pepper
32 ounces chicken bone broth
2 pounds gold potatoes, peeled and cubed
1 bay leaf
heavy cream, for garnish
fresh herbs, for garnish (parsley, chives, or sage)

In a large pot over medium heat, place 2 tablespoons of avocado oil and add leeks. Let leeks sweat for 6-8 minutes, until softened.
Add shallots, garlic cloves, fresh thyme, salt and black pepper, and cook for another 3 minutes.
Pour in bone broth along with potatoes and bay leaf. Bring the mixture to a low boil and then cover and reduce heat to low, and cook for another 20 minutes.
Once potatoes are fork tender, remove bay leaf and then use an immersion blend to blend the soup until it is smooth and creamy. Taste soup to see if it needs any more salt and pepper.
Top soup with heavy cream and herbs before serving!