Mushroom Free Classic Potato Leek Soup
Total time1 hr
Prep time20 min
Cook time40 min
4.5(10)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 3 tbsp unsalted butter
- 4 large leeks (white and light-green parts only), halved lengthwise, thinly sliced, and rinsed well
- 3 cloves garlic, minced
- 1 tsp kosher salt, plus more to taste
- ½ tsp black pepper, plus more to taste
- ¼ cup dry white wine
- 2 lbs yukon gold potatoes, peeled and cut into 1-inch chunks
- 5 cups low-sodium chicken broth
- 2 sprigs fresh thyme
- 1 bay leaf
- ½ cup heavy cream
For serving
- 1 tbsp fresh chives, thinly sliced (optional)
- crusty bread, for serving (optional)
Instructions
- 1
Melt the butter in a large pot or Dutch oven over medium heat until foamy. Add the leeks and 1 tsp kosher salt, stirring to coat, and cook until softened and wilted, about 10–12 minutes.
- 2
Add the garlic and cook, stirring, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!