Description
This classic Potato Leek Soup is a creamy, comforting dish made with tender leeks and Yukon Gold potatoes, simmered in flavorful broth, then blended to a smooth texture. Finished with a touch of heavy cream and fresh chives, it’s perfect for a cozy meal any time of year.
Ingredients
Scale
Soup Base
- 3 tablespoons unsalted butter
- 4 large leeks, white and light green parts only, roughly chopped (about 5 cups)
- 3 cloves garlic, peeled and smashed
- 2 pounds Yukon Gold potatoes, peeled and roughly chopped into ½-inch pieces
- 7 cups chicken or vegetable broth
- 2 bay leaves
- 3 sprigs fresh thyme
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
Finishing Touches
- 1 cup heavy cream
- Chives, finely chopped, for serving
Instructions
- Sauté Leeks and Garlic: Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary to avoid browning.
- Add Potatoes and Broth: Add the chopped potatoes, broth, bay leaves, thyme, salt, and pepper to the pot. Bring to a boil.
- Simmer the Soup: Cover the pot, reduce heat to low, and simmer for 15 minutes or until the potatoes are very soft.
- Remove Herbs and Puree: Fish out the thyme sprigs and bay leaves. Using a hand-held immersion blender, puree the soup until smooth. Alternatively, puree in batches using a standard blender—see notes for safe blending.
- Add Cream and Adjust: Stir in the heavy cream and bring the soup back to a simmer. Taste and adjust seasoning with extra salt and pepper if needed. If the soup is too thin, simmer uncovered to thicken; if too thick, add water or stock to reach desired consistency.
- Serve: Ladle the soup into bowls and garnish with finely chopped chives before serving.
Notes
- If using a standard blender, do not fill the jar more than halfway. Leave the lid hole open and cover loosely with a dishtowel to allow steam to escape. Pour blended soup into a clean pot afterward.
- The soup can be frozen without the cream for up to 3 months. Defrost in the refrigerator for 12 hours, then reheat on the stovetop. After heating, add the cream and simmer before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 35mg
