Potato Leek Soup

August 30, 2017

Servings: 4


  • 8 cups of chicken or vegetable broth
  • 6 potatoes, peeled and cut into large pieces
  • 4 leeks (white/light green parts only), thoroughly washed and sliced
  • 3 stalks celery, roughly chopped
  • 1 bay leaf
  • 1/2 tsp. dried thyme
  • Salt and pepper to taste
  • 1 cup of heavy cream
  • Cheddar cheese and/or bacon bits to top it off

What You’ll Need

  • 1 large cooking pot
  • Food processor or immersion blender
  • Soup bowls and spoons for serving


  • Place your broth, potatoes, leeks, celery, bay leaf and thyme in a large pot and sprinkle generously with salt and pepper.
  • Bring it all to a boil and cook for 15-20 minutes, (until potatoes are soft).
  • Your bay leaf’s work is done here – let’s remove it.
  • Next, blend the mixture until it’s silky smooth in your pot with an immersion blender or in batches in your food processor or blender.
  • Pour on your cream and simmer your soup until it’s thickened for about 10-15 minutes.
  • Serve and top it off with your choice of shredded cheddar and/or bacon bits.

Your hot and delicious bowl of potato goodness is guaranteed to be smile-worthy!