Potato Leek Soup!

I love soup. As a child, tomato soup accompanied by grilled cheese was always a great meal for me. Nonetheless, I enjoy other soups aside from the one previously mentioned. Growing up, soup became a significant part of my life, providing comfort and warmth whenever needed. Even now, I adore soup more than ever.

I have attached my beloved Potato Leek soup recipe; I hope you enjoy it!

Best,

Ariana

Prep time: 25 minutes

Cook time: 35 minutes

Total time: 60 minutes

Makes 3 to 4 servings

Ingredients

• 2 tablespoons unsalted butter

• 3 large leeks, white and light green parts only, roughly chopped (about 3-4 cups)

• 2 cloves of garlic, peeled and smashed

• 1 pound of Yukon gold potatoes, peeled and roughly chopped into 1/2-inch pieces

• 3 cups chicken broth

• 3 bay leaves

• 2 sprigs of fresh thyme

• 1 sprig of rosemary

• 1 teaspoon of salt

• 1/4 teaspoon of black pepper

• 1/2 cup of heavy cream

• Chives, finely chopped, for serving

• Sourdough bread, for toasting as a garnish

Instructions

1. Start by melting the butter over medium heat in a large saucepot (I used a 3qt ceramic pot, which worked perfectly for everything). Add the leeks and garlic. Cook, stirring regularly, until soft and wilted, about 10 minutes. Be sure to adjust the temperature regularly if your leeks begin to brown!

1. While your leeks are cooking, take the time to cut up your potatoes! Then, add your broth, potatoes, bay leaves, and thyme. rosemary, salt, and pepper to your saucepot and bring it to a boil. Cover and turn the heat down to low. Simmer for 15 minutes or until the potatoes are very soft.

1. Fish out thyme sprig, bay leaf, and rosemary, then puree the soup with either an immersion blender or a regular blender and puree until smooth.

1. Add the heavy cream and bring your soup to a simmer.

1. Taste and adjust your seasonings as necessary. Garnish with fresh herbs, crusty bread, parmesan, and more pepper if desired.