POTATO LEEK SOUP

Potato Leek Soup image

This classic potato leek soup is hearty, easy to make, and full of flavor. Made with Yukon potatoes for a creamier texture. Serve with crusty bread and salad to create a perfect meal that your family and friends will love.

Provided by CookingWithShelia

Time 1h

Yield 6

Number Of Ingredients 11

Ingredients

3 tablespoons grapeseed oil
3 tablespoons butter
4 medium Yukon Gold potatoes, peeled and chopped
3 medium leeks, white and light green parts only, thinly sliced
3 stalks celery, chopped
4 cloves garlic, chopped
6 cups chicken broth
5 sprigs fresh thyme, chopped
salt and ground black pepper to taste
1 cup heavy cream
4 slices cooked bacon, crumbled

Steps:

Heat oil and butter in a Dutch oven over medium heat. Add potatoes, leeks, and celery; cook and stir until leeks are tender, about 8 minutes. Add garlic and cook until fragrant, about 1 minute.
Stir in broth, thyme, salt, and pepper. Cover and bring to a simmer. Reduce heat to medium-low and cook, uncovered, until potatoes are tender, about 15 minutes.
Transfer 4 cups soup into a blender. Remove the top insert of the blender and cover with a paper towel; puree until smooth. Add puree back to the Dutch oven.
Stir in heavy cream and cook over medium-low until slightly thickened, 10 to 15 more minutes. Ladle into bowls and garnish with crumbled bacon.

Nutrition Facts : Calories 430.7 calories, Carbohydrate 30.4 g, Cholesterol 84.5 mg, Fat 31.8 g, Fiber 5.7 g, Protein 9 g, SaturatedFat 14.7 g, Sodium 1436.6 mg, Sugar 3.3 g