The Best Potato-Leek Soup
An easy potato-leek soup that takes no shortcuts to deliver the best flavor and texture possible. A touch of buttermilk and potatoes pressed through a ricer are the secret.
Ingredients
- 4 tablespoons butter
- 2 leeks, white and light green parts only, chopped
- 2 cloves garlic, minced
- 6 cups chicken broth
- 4 large potatoes, peeled and diced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1/2 cup heavy cream, optional
Directions
Heat butter in a large saucepan or Dutch oven over medium heat until melted. Add leeks, reduce heat to low, and cook, stirring frequently, until very soft but not browned, 10 to 15 minutes.