Soup · Tested at home
Creamy Leek and Potato Soup
The weather here is finally starting to feel like a normal North Dakota winter. Where comfort food isn’t just nice to have... it’s necessary! These are the meals that warm you from the inside out and make winter feel a little more manageable.
For this On Your Table post we're going all-in with soup! The kind I actually make at home when the weather turns and I want something soul warming, cozy, and practical. These are not fussy recipes. They’re solid and repeatable. Hope you try them!
This is a classic soup that relies more on technique than ingredients. Leeks, potatoes, and a smooth finish make this one of those recipes that feels simple but always delivers. It’s humble, comforting, and exactly the kind of soup you want simmering on the stove on a cold day.
Source: On Your Table – Soup Season!
Get everything ready
Ingredients
Tap an ingredient as you use it to keep your place.
Turn up the heat
Let’s cook.
- Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring often, until the leeks are soft and fully wilted, about 10 minutes. Adjust the heat as needed—this is about softening, not browning.
- Add the potatoes, broth, bay leaves, thyme, salt, and pepper. Bring to a boil, then cover and reduce the heat to low. Simmer for about 15 minutes, or until the potatoes are very tender.
- Remove and discard the bay leaves and thyme stems. Using an immersion blender, purée the soup directly in the pot until smooth.
- Stir in the heavy cream and bring the soup back to a gentle simmer. Taste and adjust seasoning as needed. Thin with broth or water if necessary.
- Serve hot, finished with chopped chives.
Options & Variations
If using a regular blender, blend the soup in small batches. Remove the center cap from the lid and loosely cover with a towel to let steam escape.