Basic Leek and Potato

Very basic from Chow’s Creamy Potato-Leek Soup


  • 2 tablespoons unsalted butter (1/4 stick)
  • 2 cups finely chopped leeks (pale green and white parts only)
  • 4 cups peeled, medium-dice russet potatoes (about 1 1/2 pounds)
  • 1 tablespoon kosher salt
  • 1 teaspoon fresh thyme leaves (from 4 medium thyme sprigs)
  • 2 cups low-sodium vegetable broth
  • 3 cups water
  • 1/3 cup heavy cream


  1. Melt butter in a large saucepan over medium heat.
  2. When the foaming subsides, add leeks, season with freshly ground black pepper, and cook until leeks are softened, about 5 minutes.
  3. Add potatoes, salt, and thyme and cook until fragrant, about 2 minutes.
  4. Increase heat to high, add vegetable broth and water and bring just to a boil.
  5. Reduce heat to low and simmer until potatoes are fork tender, about 10 minutes.
  6. Blend soup in a blender in 2 batches until smooth.
  7. Return soup to the saucepan over medium heat, stir in cream, season with additional pepper as needed, and cook until heated through, about 3 minutes.


  • You can add bits of fried bacon or cooked ham before adding the cream (but after blending things together)
  • Feel free to dump some parsley in it
  • Garnish with chives, if you wish
  • This is vegetarian, but feel free to use chicken stock, if you wish

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