Contraband Bayou Potato & Leek Soup
This luxurious Creamy Potato Leek Soup is a comforting blend of velvety smooth potatoes and tender leeks, simmered to perfection in the Bayou Classic 6-qt Cast Iron Soup Pot. Finished with a splash of cream, this rich and flavorful soup is the perfect starter for any meal or a cozy meal on its own, bringing warmth and richness to your table.
ingredients
- 2 large leeks, white and light green parts only, chopped
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 medium Yukon Gold potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- Salt and freshly ground black pepper, to taste
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- Chopped chives, for garnish
steps
- 1.
In the Bayou Classic 6-qt Cast Iron Soup Pot, melt the butter with olive oil over medium heat.
- 2.
Add the chopped leeks and s sauté them for about 5-7 minutes until they become soft and translucent.
- 3.
Stir in the diced potatoes, and cook for another 2-3 minutes, allowing the flavors to blend.
- 4.
Pour in the broth and season with salt, pepper, and thyme. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are tender.
- 5.
Once the potatoes are cooked through, use an immersion blender to puree the soup until smooth and creamy. Add the heavy cream and stir well to combine.
- 6.
Adjust seasoning with additional salt and pepper, if necessary. Heat through without boiling.
- 7.
Serve hot, garnished with chopped chives.
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