Potato Leek Soup Recipe: How to Make Easy Potato Leek Soup

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 3 large leeks, white and light green parts thinly sliced and rinsed well under cold water and drained
• 4 medium yukon gold potatoes, diced
• Salt, to taste
• Freshly ground black pepper, to taste
• 4 cups homemade chicken stock (or low sodium chicken broth or vegetable broth)
• 2 sprigs fresh thyme
• 1 bay leaf
• ¼ cup thinly sliced fresh chives, for garnish

1. 1

   In a large pot over medium heat, melt butter and olive oil.

2. 2

   Add the leeks and sauté until translucent, about 5–10 minutes.

3. 3

   Add the potatoes and season with salt and pepper to taste.

4. 4

   Stir to coat and sauté about 5 minutes.

5. 5

   Add the chicken stock, thyme, and bay leaf.

6. 6

   Bring to a boil, then reduce heat to a simmer and let simmer until potatoes are tender, about 30 minutes.

7. 7

   Remove thyme and bay leaf.

8. 8

   Using an immersion blender or food processor, puree the soup to desired consistency.

9. 9

   Taste the soup and adjust seasoning.

10. 10

    Divide the soup over bowls and garnish with chives.

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