Photo: Iain Bagwell; Styling: Dan Becker
Prep Time
30 Mins
Yield
Serves 4

Try this warm soup for a quick weeknight meal with bread and salad, or dress it up for company with crisp bacon or cheesy croutons to serve to company.

How to Make It

Step 1

Heat oil in a medium pot over medium heat. Cook leeks, stirring often until softened, about 5 minutes. Measure out 1/4 cup leeks and set aside. Add garlic to remaining leeks in pot and cook until fragrant, about 2 minutes. Increase heat to high. Add broth and potatoes and cook, covered, until potatoes are tender, 10 to 15 minutes. Add half-and-half and salt.

Step 2

Working in batches, whirl soup in a blender to purée. Divide soup among 4 bowls and top each with about 1 tbsp. reserved leeks.

Step 3

Note: Nutritional analysis is per 2-cup serving.

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