Creamy, velvety smooth Potato Leek Soup made with Yukon gold tomatoes, leek, celery, chicken stock, and cream, this potato soup has the best texture and flavor.
Cut off the dark green leaves and the very bottoms by the roots. (Discard the dark green leaves or save it for making homemade stock.)
Cut the white stalks in half, length-wise. Rinse off each half under some cold running water. Make sure to get in between the layers because dirt likes to hide there. Shake the water off very well and the halves are not ready to slice.
Potato Leek Soup:
Slice each leek half into thinly, width-wise. Wash and slice celery ribs as well. Peel or wash potatoes and cut them into cubes.
Preheat the pot over medium heat and melt butter. Saute leeks in butter until soft. Add celery and saute it until leeks start to get some sear.
Add potatoes and saute for a couple more minutes.
Add bay leaf and thyme sprigs to the pot and pour in chicken stock. Pour in enough chicken stock just to cover the potatoes. (Too much stock will result in a thin soup.)
Season with salt and pepper, stir well, bring the soup to boil and reduce the heat to medium-low. Cook until potatoes are tender, make sure to stir from time to time.
Take out the bay leaf and thyme sprigs.
Stir in heavy whipping cream until completely incorporated.
You can transfer the soup into a blender or use an immersion blender to blend the soup. Pulse a few times just until smooth. Note: Blending the soup too much will lead to a gummy texture. Break up as much of the potatoes as you can with a wooden spoon before adding them to the blender. Just pulse a few times until blended.
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Notes
Storing: Wait for the potato leek soup to cool to room temperature prior to storing in an airtight container in the refrigerator. Properly stored, it should keep for 3-4 days. To reheat individual portions in the microwave, reheat for 30 seconds at a time and stir each time it stops. Be careful not to overheat it!
Freezing: You can freeze this potato soup but do so without cream. Prepare the soup according to the recipe but do not add the cream. Blend it and cool to room temperature before freezing. You can use one large container, large freezer bag, or divide it into smaller zip-top freezer bags for individual servings. Be sure to leave some room at the top to allow for expansion as the soup freezes. Label and freeze for up to 2 months. Thaw in the refrigerator overnight. Reheat it over medium-low heat on stovetop and stir in heavy cream.