Potato Leek Soup

by Cindy Yanasha Angulo in , , , , , , ,

Oh the subtle onion taste of leeks! You never disappoint! I haven't made this soup before but I'm really excited with how it came out. It's super easy and super impressive. Check out my take, below!


Time: 30 mins 


  • 2 large russet potatoes
  • 2 leeks, trimmed & cleaned
  • 5 cloves of garlic 
  • 2 sprigs thyme
  • 4 cups chicken bone broth
  • Salt to taste
  • 8 tablespoons butter


  1. Melt the butter in a large pot 
  2. Wash the leeks thoroughly, removing any sand. Then, chop them into smaller pieces & add them to the pot.
  3. Smash the garlic cloves & add them in with the leeks.
  4. Peel & dice the potatoes into small pieces, add them to the pot.
  5. Add the thyme, salt & bone broth. Stir to combine, then cover the pot. 
  6. Let the soup boil until the potatoes are tender, about 20 mins.
  7. Use an immersion blender to smoothen the soup.  Test for salt, then serve!