Potato Leak soup

Serves: 4–6
Prep Time: 10 minutes
Cook Time: 35–40 minutes
Total Time: ~50 minutes

INGREDIENTS

• 1 medium onion, diced

• 4–5 medium potatoes, peeled and diced (Yukon Golds are perfect)

• 3 leeks, cleaned thoroughly and chopped (white + light green parts)

• 3–4 tbsp high-quality butter

• 1–2 squirts of olive oil

• Pinch of salt (plus more to taste)

• Freshly ground black pepper

• 2–3 cups water or low-sodium stock (just enough to cover potatoes)

• 1 cup heavy cream

• 4–5 sprigs fresh thyme

• 6–8 black peppercorns

INSTRUCTIONS

1. Infuse the Cream (Optional, but highly recommended)

• In a small pot, combine heavy cream, thyme sprigs, and peppercorns.

• Warm gently over low heat until steaming, then turn off the heat and let it steep.

• This gives the soup quiet, classy depth. Like it went to culinary finishing school.

2. Prep Your Veggies

• Dice the onion.

• Peel and dice the potatoes.

• Clean and chop the leeks, get in between the layers. Leeks trap more dirt than my kid’s baseball cleats.

3. Build the Flavor Base

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

• Add the diced onion with a pinch of salt. Sweat until soft and translucent.

• Add the leeks and a squirt or two of olive oil.

• Cook until everything smells like comfort.

4. Add Potatoes & Simmer

• Add the diced potatoes to the pot.

• Pour in water or stock just until the potatoes are covered.

• Bring to a simmer and cook until the potatoes are completely tender.

5. Blend It Smooth

• Remove thyme stems if any floated in.

• Blend the soup until silky smooth (immersion blender works best).

• Season with salt as you go, taste your food.

• Add freshly ground black pepper.

6. Finish with the Cream

• Strain the infused cream into the soup.

• Add a little more butter if you want it extra velvety.

• Blend again for that ultra-smooth finish.

7. Serve

• Ladle into bowls.

• Add a small drizzle of olive oil.

• Take a moment to admire your work.

NOTES

• Substitute veggie stock to keep it vegetarian.

• This soup freezes beautifully, skip the cream until reheating.

• Serve with crusty bread… or a grilled cheese if you’re feeling cozy.

This potato–leek soup hits like a warm hug in a bowl.
Made with the haul from my crop share, this recipe is simple, comforting, and ridiculously velvety thanks to a trick I swear by: steeping heavy cream with thyme and peppercorns.

Here’s what we do:
• Dice an onion
• Peel and dice potatoes
• Clean and chop your leeks
• Sweat everything down in high-quality butter
• Add a squirt of olive oil
• Simmer until tender
• Blend until smooth
• Season like you mean it
• Finish with infused cream

Perfect for cozy nights, chilly days, or anytime you want a bowl of something that tastes like home.

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💬 Drop a comment: What’s your favorite fall or winter soup