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Potato Leek

Potato Leek Soup


  • 3 tablespoons butter
  • 4 large leeks; white and light green parts only. (About 5 cups; chopped and washed thoroughly)
  • 3 cloves garlic; peeled and smashed.
  • 2 lbs. Yukon Gold potatoes, peeled and cubed into 1/2" pieces
  • 7 cups chicken or vegetable broth
  • 2 Bay leaves
  • 3 Sprigs fresh thyme
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup Farmland Fresh Dairies Light Cream
  • Chopped chives, frizzled leeks, smoked paprika for sprinkling at serving.

Step One - Melt butter in large soup pot or Dutch oven. Add leeks and garlic and cook, stirring regularly, until soft and wilted. DO NOT let it brown.

Step Two - Add potatoes and stir around.

Step Three - Add broth, bay leaves, thyme, salt and pepper, and bring to a gentle boil. Cover pot and simmer for 30 minutes until potatoes are soft.

Step Four - Remove Bay leaves and thyme. Puree' soup with handheld immersion blender until smooth. Add cream and bring to gentle simmer.

Step Five - Taste and adjust seasonings.

Step Six / To Serve - Garnish with finely chopped chives, frizled leeks and a sprinkling of smoked paprika.

Time to Prepare - 25 minutes

Time to cook - 1 hr 15 minutes

Yield - Six to eight servings