Cut the dark green parts off the leeks as well as the root. We want to use the white parts of the leek for the best flavor. Halve the leeks lengthwise and slice thinly. Place in a large bowl of water and wash thoroughly.
Melt butter in a 3-4 quart dutch oven or large soup pot. Drain the leeks and add them to the melted butter. Saute for 5 minutes or until wilted, stirring occasionally.
Add garlic, salt, parsley, thyme, and pepper and cook for 1 minute.
Stir in potatoes and broth and bring to a simmer over high heat. Reduce heat to medium-low, cover, and simmer until potatoes are tender about 10-15 minutes.
Remove the lid and use a hand-held immersion blender to puree all or part of the soup depending on how much of a creamy texture you want. You can use a regular blender or a food processor if you have one that is intended for hot liquids.
If desired, whisk together cream and cornstarch. Stir into soup and simmer for a couple of minutes until slightly thickened. Serve.
Video
Notes
Ingredient Substitutions:
Vegetables: the leeks and potatoes can't really be substituted in this recipe -- you may just want to find another soup recipe to make.
Dairy free: this recipe is easily made dairy free if you omit the cream. When. you puree the vegetables, it will still be very thick and creamy.
Vegan: swap the chicken broth for vegetable and omit the cream.
Make Instant Pot Potato Leek Soup:
Sauté the leeks as you would in the recipe, then add your potatoes and broth and pressure cook on high for 2 minutes.
When the cooking time is finished, allow for a natural pressure release for 5 minutes. Then, open the valve to release the remaining pressure.
Remove the lid and purée with an immersion blender, then stir in the cream if desired.
Storage:
Store: Store leftovers in an airtight container and refrigerate for up to 4 days before serving.
Freeze: Store in a freezer-safe container or freezer bags in the freezer for up to 3 months.