Leek and Potato Soup

There’s something about a pot of soup simmering on the stove that makes the whole house feel a little cozier, and this Leek and Potato Soup is one I come back to all season long. It’s simple, not fussy, but we’re building enough flavor into it so that it doesn’t feel like a basic soup.

Buttery leeks, garlic, fresh thyme, a splash of dry white wine, and tender russet potatoes all get blended into the creamiest, silkiest soup. I like a little cayenne for warmth, then finish each bowl with fresh chives and a good drizzle of extra-virgin olive oil. It’s cozy, elevated comfort food without making dinner complicated, and that’s exactly my kind of recipe.

Ingredients

1/4 cup unsalted butter

2 leeks, diced and thoroughly washed

1/2 yellow onion, diced

3 russet potatoes, peeled and diced

5 cloves garlic, minced

4–5 sprigs fresh thyme

2 bay leaves

1/2 cup dry white wine

4 cups vegetable or chicken stock

1 cup heavy cream

Kosher salt, to taste

Freshly ground black pepper, to taste

Cayenne pepper, to taste (optional, but highly recommended)

Fresh chives, for garnish

Extra-virgin olive oil, for garnish

Directions

1. Chop leeks, onions, garlic; peel potatoes, and chop them.

2. In a large pot, melt butter and add leeks, garlic, onions, and cook until onions are soft.
3. Deglaze with wine before adding thyme and bay leaves, potatoes, and stock.
4. Cover and cook on medium-high for about 20ish minutes until potatoes are tender.
5. Remove thyme sprigs and bay leaves
6. Blend the contents of the soup (be careful, it will be hot)
7. Stir in heavy cream
8. Garnish with chives and olive oil.
9. Mix cayenne into individual bowls if making a large pot and you've got people who are sensitive to heat.