Creamy Potato Leek Soup Recipe

Creamy Potato Leek Soup
(AKA: Potage Parmentier)
Submitted By: Taz


1 lb Leeks - cleaned, dark green removed, and small chopped
2 lbs Yukon Gold Potatoes - peeled and small chopped
3 cloves Fresh Garlic - crushed
7 Cups Chicken Broth - can substitute vegetable broth if desired
1 Cup Heavy Cream
3 Tbs Unsalted Butter
2 Bay Leaves
1 Sprig Fresh Thyme
1 tsp Kosher Salt or to taste
¼ tsp Fresh Ground Black Pepper or to taste
Chives - small chopped
Fresh Thyme leaves
Additional Heavy Cream
Fine Chopped Fresh or fried Leeks

  1. Place an 8 quart soup pot over medium heat - Add butter and allow to melt
  2. Add leeks and garlic to pan - Allow to cook for (stirring regularly) for 10 minutes or until leeks are tender and wilted (DO NOT brown leeks - Adjust heat as necessary)
  3. Add potatoes, broth, bay leaves, thyme, salt and pepper - Increase heat to medium-high and bring soup to a boil
  4. Reduce heat to simmer - Cover - Allow to simmer (stirring occasionally) for 15 minutes or until potatoes are very soft
  5. Remove thyme sprig and, using an immersion blender*, purée soup until smooth (Leave the soup a little 'chunky' if desired)
  6. Add heavy cream and stir into soup until well integrated - Return to a simmer
  7. Adjust seasoning
  8. Allow soup to simmer (uncovered) until thickened
  9. Garnish as desired and serve hot
*Transfer to a blender (in batches if necessary) as alternative

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