This quick and easy creamy potato leek soup is incredibly comforting. With potatoes, leeks, and broth, it's a family favorite ready in under 30 minutes!
Peel and chop the potatoes into 1-inch pieces, transferring them to a bowl of water as you go.
Wash leeks by rinsing between their layers to remove sand and dirt, then chop.Mince the garlic.
Cook the soup
Add butter and oil to a large, thick-bottomed saucepan or Dutch oven, and heat over medium heat until the butter has melted.
Once hot, add the leek, garlic, thyme, bay leaf, and some salt and pepper. Sauté for 2-3 minutes to soften the leek.
Add the potatoes and vegetable stock and bring the mixture to a boil. Then, reduce the heat to a simmer, cover with a lid, and cook for around 15-20 minutes, or until the potatoes are tender.
Blend the soup
Remove the bay leaf.
Use an immersion blender (directly in the pan) or regular blender/food processor to carefully puree the potato soup until smooth and creamy or your desired consistency.When using a stand blender, make sure not to overfill the jug (work in batches), and use a clean kitchen towel to hold the lid down as you blend, pausing to lift it and allow steam to escape. If it has a chute, leave it open.
Once blended, add the cream to the soup and stir it in over low heat until thoroughly combined. Give the soup a last taste and adjust the seasonings to your liking. Serve and enjoy!
Video
Notes
To Store: Allow the soup to cool and then store it in an airtight container in the fridge for 4-5 days. It tastes even better on day two!To Freeze: It's best to freeze this soup without the dairy. Freeze it in freezer-safe containers (with headspace) or Ziplock bags (with excess air squeezed out) for up to 3 months. Allow it to thaw overnight in the refrigerator before reheating, adding the dairy right at the end to avoid curdling.To Reheat: Use either the stovetop (over medium heat) or microwave (2-3 minutes, stirring halfway). Add more stock/water if necessary.