Potato and Leek Soup

Shared by: Ashleigh

It is one that I learned to make with my grandma during covid. We would spend many nights baking cooking so we could keep each other company.


• 3 tablespoons unsalted butter
• 4 large leeks, white and light green parts only – chopped
• 3 cloves garlic, peeled and smashed
• 2 pounds potatoes, peeled and roughly chopped into 1/2-inch pieces
• 7 cups chicken
• 3 sprigs fresh thyme
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup heavy cream
• Chives or green onion, finely chopped, for serving
• 1 tablespoon of Mrs. Dash (garlic and herb seasoning)
• 3 tablespoons of butter


1. Melt the butter over medium heat in a large pot.

2. Add the leeks and garlic and cook, stirring regularly, until soft. Turn down heat slightly – do not to brown. Keep pot lid on to help trap moisture.

3. Add the potatoes, broth, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.

4. Fish out the thyme, then purée the soup with a hand-held immersion blender until smooth

5. Add the heavy cream and bring to a simmer.

6. Melt 3 tablespoons of butter in a separate container. Add Mrs. dash spice and to pot.

7. Add finely chopped chives or green onion. Taste and adjust seasoning with salt and pepper then enjoy!


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