Creamy Potato-Leek Soup

Creamy Potato-Leek Soup
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  • 1/3 cup heavy cream
  • 3 cups water
  • 2 cups low-sodium vegetable broth
  • 1 teaspoon fresh "thyme": leaves (from 4 medium thyme sprigs)
  • 1 tablespoon kosher salt
  • 4 cups peeled, medium-dice russet potatoes (about 1 ½ pounds)
  • 2 cups finely chopped leeks (pale green and white parts only)
  • + 1 more ingredients
    • 2 tablespoons unsalted butter (¼ stick)

Melt butter in a large saucepan over medium heat. When the foaming subsides, add leeks, season with freshly ground black pepper, and cook until leeks are softened, about 5 minutes. Add potatoes, salt, and thyme and cook until fragrant, about 2 minutes. Increase heat to high, add vegetable broth...

View full recipe at Chow


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