Creamy Two Potato & Leek Soup

Prep Time: 15 minutes
Cook Time: 40 minutes
Cooling Time: 10–15 minutes
Total Time: 1 hour 5 minutes
Servings: 4–6

Ingredients

• 2 tbsp butter

• 2 large leeks, white and light green parts only, thinly sliced and well washed

• 3 garlic cloves, minced

• 1 (14 oz) package Trader Joe's Two Potato Hash (see note below if unavailable)*

• 4 cups chicken or vegetable broth

• 1 tsp kosher salt, plus more to taste

• ½ tsp black pepper

• ½ tsp dried thyme (or 2–3 sprigs fresh)

• 1 tbsp Dijon mustard

• ½ cup heavy cream (or half-and-half)

• Optional: ¼ cup grated Parmesan cheese

• Optional garnish: Crispy bacon, chopped chives, parsley, croutons, or freshly cracked black pepper

Serve With

• Crusty sourdough bread

• A grilled Gruyère cheese sandwich

Instructions

1. Melt the butter in a Dutch oven or large pot over medium-low heat.

2. Add the leeks, salt, and pepper.

3. Cook for 8–10 minutes, stirring occasionally, until the leeks are very soft but not browned.

4. Stir in the garlic and thyme and cook for 30 seconds, until fragrant.

5. Add the Two Potato Hash and cook for 3–4 minutes, stirring occasionally.

6. Pour in the broth and stir in the Dijon mustard.

7. Bring to a boil, then reduce the heat and simmer for 20–25 minutes, or until the potatoes are completely tender.

8. Remove any thyme sprigs, if using fresh.

9. Blend the soup until smooth using an immersion blender, or carefully blend in batches in a countertop blender.

10. Stir in the heavy cream.

11. Add Parmesan, if using.

12. Heat gently for 2–3 minutes without bringing the soup back to a boil.

13. Taste and adjust with additional salt, pepper, or a squeeze of fresh lemon juice if you'd like a little extra brightness.

14. Let cool for 10–15 minutes before serving.

*Homemade Two Potato Hash (Trader Joe's Copycat)

Ingredients

• 1 medium Yukon Gold potato (about 6 ounces), peeled

• 1 medium sweet potato (about 6 ounces), peeled

• ¼ red bell pepper, finely diced

• ¼ green bell pepper, finely diced

• ¼ small red onion, finely diced

• ¼ small yellow onion, finely diced

Instructions

1. Cut the peeled potatoes into ¼-inch cubes (you can cut them slightly larger, but they'll need a few extra minutes to become tender.)

2. Dice the bell peppers and onions into similarly sized pieces.

3. Toss everything together until evenly combined.

Use immediately or refrigerate in an airtight container for up to 3 days.