This creamy soup gets its luscious texture not just from heavy cream but also from the starchy potatoes. Russet (also known as Idaho) potatoes have a soft, dry white flesh that becomes velvety smooth when pureed. Tons of flavor comes from the leeks. They can often have grit between their layers and should be washed thoroughly before adding to the recipe: Brush away any dirt on the outside, then slice the white parts and transfer to a large bowl of cold water. Swirl the leeks around to release any residual dirt, then drain and repeat with more water until completely clean. Wash and use the green ends to flavor chicken or vegetable stock.
| Level: | Intermediate |
| Total: | 1 hr 10 min |
| Prep: | 20 min |
| Cook: | 50 min |
| Yield: | 8 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 368 |
| Total Fat | 14 g |
| Saturated Fat | 8 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 4 g |
| Sugar | 8 g |
| Protein | 12 g |
| Cholesterol | 48 mg |
| Sodium | 1197 mg |
Reviews
Review: Delicious and so easy.. i did saute the veggies in butter a bit before adding the broth & potatoes. I also topped with shredded smoked gouda and chopped green onion… absolutely delicious!
This was very good and an easy recipe as well!! Great on a cold day. I used my immersion blender to purée it.
Followed the recipe to the letter. Came out great
Perfect for when you’ve got a cold. Thank you!
Simple and absolutely delicious!
I chop and wash the leeks first then I sauté them with the celery in a little butter. I add the potatoes, broth or stock, herbs and seasonings and bring to a low boil until tender. I don’t puree anything. My family likes the texture and chunks. Sometimes I don’t add the cream until the next day for leftovers. It makes another soup and I add rinsed smoked oysters to make an oyster stew. There are so many possibilities.
Excellent and easy!
OK guys when making soup always add powdered chicken bullion FIRST.
Add more to your liking
That’s the trick if you don’t add chicken bullion your soup will be bland I also like adding onion powder and garlic powder and parsley to my soup as well create don’t hold back!!!!
Add more to your liking
That’s the trick if you don’t add chicken bullion your soup will be bland I also like adding onion powder and garlic powder and parsley to my soup as well create don’t hold back!!!!
A real crowd pleaser. We substituted Vegetable Stock and it was delicious. We also put some crispy fried onions on top for a textural contrast. Will make again. Super easy.
Soup was alright. Just “missing something.” I appreciate that it was pretty easy to make and had a large yield though. I feel like it needs texture or something in it.