Creamy Potato-Leek Soup Recipe

1. 1

   Melt butter in a large saucepan over medium heat.

2. 2

   When the foaming subsides, add leeks, season with freshly ground black pepper, and cook until leeks are softened, about 5 minutes.

3. 3

   Add potatoes, salt, and thyme and cook until fragrant, about 2 minutes.

4. 4

   Increase heat to high, add vegetable broth and water and bring just to a boil.

5. 5

   Reduce heat to low and simmer until potatoes are fork tender, about 10 minutes.

6. 6

   Blend soup in a blender in 2 batches until smooth.

7. 7

   Return soup to the saucepan over medium heat, stir in cream, season with additional pepper as needed, and cook until heated through, about 3 minutes.

* Per serving · 4 servings · Values may vary.

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