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Creamy Potato and Leek Soup

Easy potato and leek soup with a little spice.  Packed with flavor and takes 30 minutes or less to make!


  • 2 tbsp butter
  • 1 bunch leeks (usually 2-3) sliced and washed throughly
  • 2 medium to large carrots, peeled and roughly chopped
  • 1 small spicy pepper, chopped fine (I chose Fresno, jalapeno or serrano works too) *if you don't like handling hot peppers, chili flakes work too!
  • 6 cloves garlic, chopped fine
  • 8-10 Peeled Yukon or Gold potatoes
  • 1 32oz container chicken broth
  • 4 bay leaves
  • 5 small sprigs of thyme (or 1 tsp dried)
  • 1 cup heavy whipping cream
  • Salt and ground black pepper to taste

**Optional Garnishes

  • Chopped bacon
  • Sour cream (I add a little water to make drizzling easier!)
  • Thyme


  • Slice leeks up until green tips.  Wash sliced leeks throughly, make sure to get sand and dirt out between layers.  Roughly chop carrots. Finely chop pepper and garlic cloves.  
  • In a large deep pot, heat over medium high heat. Add butter. When melted, add chopped leeks, carrots, garlic, along with ground black pepper to taste (used about a T of pepper). Saute, stirring occasionally until leeks become translucent (about 8 minutes).
  •  While leek mixture is cooking, peel and roughly chop potatoes. Once leeks are cooked, add potatoes, chicken broth, bay leaves and thyme to pot. Bring to a boil and then reduce to simmer. Simmer for 20 minutes (or until potatoes are fork tender). 
  • Remove bay leaves and thyme sprigs. Using an immersion blender (or if you don't have one, a food processor or blender will work), blend mixture until smooth. Pour in and incorporate heavy whipping cream. Stir everything until well combined. Now salt to taste. Serve soup hot or cold and top with crumbled cooked bacon, drizzle of sour cream, or small thyme sprigs.