Potato Leek Soup

I love having a bowl of this simple creamy potato leek soup especially during the cold winter months. It’s very easy to make!


  • 6 russet potatoes, peeled and coarsely chopped
  • 4 leeks (white parts only) sliced
  • 3 stalks celery, sliced
  • 1 bay leaf
  • 8 cups chicken broth
  • 1 1/2 teaspoons fresh thyme
  • Salt
  • Pepper
  • 1 cup heavy cream


  1. Put everything except the heavy cream in a large pot. Bring it to boil and keep cooking for approximately 15 to 20 minutes until the potatoes are soft. 
  2. Remove the bay leaf from the pot. 
  3. Use an immersion blender and blend everything inside the pot. 
  4. Add 1 cup heavy cream and let it simmer until the soup has thickened, approximately 20 minutes. 

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