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Potato Leek Soup

Time: 1 hr 10 min
Yield: 8 servings


8 cups chicken stock
6 russet potatoes, peeled and cut into large pieces
4 leeks (whites only), thoroughly washed and sliced
3 stalks celery, roughly chopped
1 bay leaf
1 1/2 teaspoons finely chopped fresh thyme
Salt and freshly ground pepper
1 cup heavy cream


Put the chicken stock, potatoes, leeks, celery, bay leaf and thyme in a large pot and sprinkle with salt and pepper.

Boil until the potatoes are soft, 15 to 20 minutes.

Remove the bay leaf. Using an immersion blender (or in batches in a blender or food processor), blend the soup until smooth.

Pour the soup into a medium pot; add the cream and simmer until the soup has thickened, about 20 minutes.


When blending hot liquids, remove liquid from the heat and allow to cool for at least 5 minutes.

Transfer liquid to a blender or food processor and fill it no more than halfway.

If using a blender, release one corner of the lid; that prevents the vacuum effect that creates heat explosions.

Place a towel over the top of the machine, pulse a few times, then process on high speed until smooth.

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