Name: Potato Leek Soup (Standard)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 2 tbsp Olive Oil; 2 Leeks-white and light green parts, thinly sliced and washed; 1 Yellow Onion-chopped; 1.5 lbs Russet Potatoes-peeled and cubed; 4 cups Chicken Broth; 1 tsp Dried Thyme; 1/2 cup Heavy Cream; 2 tbsp Butter

Recipe tier

A comforting and creamy potato leek soup, perfect for a cozy night in. This recipe uses simple ingredients and straightforward techniques.

Total 1h

Serves 6

Steps 6

Ingredients 10

Soundtrack the cook

Slow simmer · 77 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 24m Cook 36m Plate 5m Reset 10m

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Vegetables
2 tbsp 30 mL Olive Oil
2 280 g Leeks-white and light green parts, thinly sliced and washed
1 225 g Yellow Onion-chopped
1.5 lbs 680 g Russet Potatoes-peeled and cubed
4 cups 950 mL Chicken Broth
1 tsp 5 mL Dried Thyme
Dairy
cup 120 mL Heavy Cream
2 tbsp 30 mL Butter
Seasoning
Salt To taste
Black Pepper To taste

Equipment

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Instructions

🎙️ Cook with voice coach

Melt Butter and Olive Oil in a large pot or Dutch oven over medium heat.
Add Leeks and Onion from the Vegetables group and cook until softened, about 8-10 minutes.
Add Potatoes and Chicken Broth from the Vegetables group. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until potatoes are tender.
Stir in Thyme from the Vegetables group. Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth.
Return the soup to the pot. Stir in Heavy Cream from the Dairy group and heat through. Do not boil.
Season with Salt and Black Pepper from the Seasoning group to taste. Serve hot.