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Potato Leek Soup


3 tablespoon unsalted butter or olive oil

4 leeks, cleaned and sliced

Sea salt

2 pounds golden potatoes, cubed

1 carrot, diced

7 cups vegetable broth

6 sprigs thyme + more for garnish

1 bay leaf

Freshly cracked black pepper to taste

1 cup heavy cream (optional)

3 tablespoons chives for garnish, snipped


  1. Place a heavy bottom soup pot on medium low flame and melt butter. Add the sliced leeks with a pinch of sea salt. Sauté the leeks slowly for about 15 minutes until they start to get some color.
  2. Stir in the potatoes, carrot, thyme and bay leaf. Cover with the broth and bring to a simmer. Cook until the potatoes and carrots are tender, about 15 minutes. Discard the bay leaf and thyme sprigs.
  3. Purée the soup with a hand-held immersion blender until smooth. Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If the soup is too thin, simmer until thickened. If it’s too thick, add water or stock to thin it out. Garnish with chives.