This Creamy Potato and Leek Soup is the epitome of comfort food, perfect for warming up on a chilly evening. The soup features a rich and velvety texture thanks to a blend of butter, milk, and heavy cream, while the leeks add a subtle, savory sweetness that complements the tender potatoes. Infused with aromatic garlic and dried thyme, each spoonful is a comforting experience. Easy to make and deliciously satisfying, this soup is sure to become a go-to recipe for cozy nights in.
Ingredients:
2 tablespoons butter
2 leeks, cleaned and thinly sliced
3 cloves garlic, minced
2 pounds potatoes, peeled and diced
4 cups chicken broth
1 cup milk
1/2 cup heavy cream
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions:
1. Melt the butter in a large pot over medium heat.
2. Add the leeks and cook until softened, about 5 minutes.
3. Add the garlic and cook for 1 minute more.
4. Stir in the potatoes and chicken broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.
5. Puree the soup using an immersion blender or a regular blender.
6. Stir in the milk, heavy cream, thyme, salt, and pepper.
7. Heat over low heat until warmed through.
8. Serve hot with crusty bread or crackers.
