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  • Writer's picturebackwoodsgoods

Potato & Leek Soup

A cozy cottage classic made with hearty winter veggies

This dish is of Welsh origin but was always a staple on my Irish side. It's thick and creamy and super simple to make. If you like making soup and don't have an immersion blender, I highly suggest it! They're affordable, ranging from $15-$30 and will make all of your soup-making ventures a cinch. Otherwise, a standard blender is always an option, but a steaming hot soup vortex can burn and make quite the mess - trust me, I've learned from experience... *experiences.



4 big leeks

3 Tbsp salted butter

3 cloves garlic, minced

2 pounds yellow potatoes (Yukon Gold)

7 cups chicken broth (low sodium)

1 cup heavy cream

2 bay leaves

6 sprigs of thyme

1 tsp salt

1 tsp pepper



1. Wash the leeks, discard the stems and dark green tops

2. Slice leeks in half lengthwise and then thinly slice

4. Melt the butter over medium heat in a large pot

5. Add the leeks and garlic to the pot and cook until the leeks are soft (don't forget to stir!)

6. Add the potatoes and chicken broth and bring to a boil

7. Reduce heat to low and add the salt, pepper, bay leaves and thyme

8. Cover and simmer until the potatoes are soft enough to mash (about 20 minutes)

9. Take out the bay leaves and thyme

10. Purée the soup with an immersion blender until completely smooth

11. Pour in the cream and bring back to a simmer

12. Serve and garnish with some chopped chives or parsley and a little more salt and pepper. Maybe even add some bacon and/or fried leeks?! Basically, whatever you want!

OR instead of extra salt and pepper garnish with some Trader Joe's Umami seasoning - not a necessary ingredient but I'm OBSESSED with this and always have it in the pantry

13. EAT UP!

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