Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

I adapted this from The Soup Bible cookbook. Below I show the original ingredients but when I make it I cut the amount of butter to about 2-3 Tbs and substitute light cream for heavy cream. If you don't have fresh thyme, simply add 1/4 tsp dried thyme to the soup.

Ingredients Nutrition

Directions

  1. Melt butter in large saucepan.
  2. Add leeks and sprig of thyme, cover and cook 4-5 min until soft.
  3. Add potato and just enough cold water to cover vegetables.
  4. Cover and cook on low 30 minutes.
  5. Stir in milk and season with salt and pepper.
  6. Cover and simmer 30 min more; some of potato breaks up, leaving you with a thick semi-pureed effect.
  7. Remove sprig of thyme: the leaves will have fallen into the soup.
  8. Dish up 4 servings into soup bowls; just before serving stir 1 Tbs cream into each bowl.

Reviews

(4)
Most Helpful

My DH enjoyed this soup with crusty buns for lunch, I added in some garlic and dried chili flakes for heat. Thanks echo!...Kitten:)

Kittencal@recipezazz July 12, 2006

Took the suggestion by FM and used chicken broth instead of water to give it more flavor. Used 1/4 cup butter and 2% milk - what I had on hand. The leeks are wonderful with the potatoes. All in all, it was good and made a great lunch. Thanks for posting.

Marie April 19, 2005

Attractive soup with nice body, but we just thought it was missing something to make it "pop". I cut back on the butter and also used low-fat milk. Next time I'd use chicken broth instead of water in step 3 to add to the depth of flavor. Thanks for posting.

FlemishMinx March 06, 2005

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