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3.5 from 6 votes

Creamy Leek and Potato Soup with Brown Butter

If you're sharing in the 26-degree, snow, and no-sun-in-sight chills, our Creamy Leek and Potato Soup may be just the thing to warm you from your toes all the way to your cheeks. Our version of a Leek and Potato Soup includes all of the star ingredients you'd normally see, but we take it up a notch with notes of brown butter, shallot and a pop acid at the end. Adding a sprinkling of crunchy fried brown butter pine nuts and leeks as the finishing touch not only adds a pop of texture and flavor with each bite, but truly makes this Creamy Leek and Potato Soup restaurant quality.

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 6 appetizer
Calories: 297 kcal
Course: Soup
Cuisine: American

Ingredients

  • 3 large leeks, only white and light green parts, sliced (about 4 cups)
  • 6 tbsp unsalted butter, divided
  • 1 large shallot, chopped
  • 1 large garlic clove, minced
  • 1 3/4 tsp kosher salt, divided
  • 1/4 cup dry white wine such a sauvignon blanc or chardonnay
  • 1 1/2 lbs yukon gold potatoes, peeled and roughly chopped
  • 4 cups low-sodium chicken stock
  • 1/4 cup heavy cream
  • 1 tsp white wine vinegar
  • 2 tbsp pine nuts

Instructions

    Cup of Yum
  1. Slice the leeks in half lengthwise. Remove the bottom stem. Use a sharp knife to thinly slice the leeks.Fill a large bowl with cold water. Add leeks. Use your hands to swirl them around and let the dirt and debris fall to the ground. Remove the leeks from the water and dry them on paper towels. Set two tablespoons aside for later.
  2. Add 3 tablespoons butter to a large heavy bottomed pot or dutch oven. Turn the heat on medium-high. Let the butter melt, and when it starts to brown, swirl the pot. When the butter smells nutty and is a deep golden brown, turn the heat down to medium.
  3. Add the leeks and shallots to the butter along with 1/2 teaspoon salt. You don’t want them to get too brown, so you may have to teeter between medium and medium low depending on your stove. Let the veggies sweat for 3-4 minutes until soft. Add garlic. Cook for 1 minute. Add wine. Bring to a boil and reduce to a simmer. Simmer until slightly reduced, about 1-2 minutes. Add potatoes and another 1/4 teaspoon salt. Coat in the leeks and butter and cook another 1-2 minutes until the garlic is fragrant.
  4. Stir in the chicken stock and another 1/4 teaspoon salt. Bring to a boil and reduce to a simmer. Cover and simmer until the potatoes are fork-tender, about 12-15 minutes.
  5. Carefully transfer the hot soup to a blender. Add another 1/4 teaspoon salt. Cover with the lid and put a towel on top to prevent any spillage. Blend until smooth.
  6. Add the soup back to the pot and add in cream. Simmer another 2-3 minutes. Add vinegar. Stir to combine. Season to taste with salt and pepper.
  7. Ladle soup into bowls. Sprinkle with leeks and pine nuts. Drizzle with extra butter.
Brown Butter Pine Nuts
  1. While the soup simmers, make the brown butter pine nuts. Add the remainig 3 tablespoons butter to small skillet. Turn the heat on medium-high. Let the butter melt, and when it starts to brown, swirl the pot. When the butter smells nutty and is a deep golden brown, throw in the pine nuts and leeks. Cook for 1-2 minutes until the leeks are crispy and the nuts are slightly brown. Turn the heat off and set aside.

Nutrition Information

Serving 1serving Calories 297kcal (15%) Carbohydrates 29g (10%) Protein 7g (14%) Fat 18g (28%) Saturated Fat 10g (50%) Trans Fat 1g Cholesterol 44mg (15%) Sodium 747mg (31%) Potassium 724mg (21%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 1241IU (25%) Vitamin C 28mg (31%) Calcium 57mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 6appetizer

Amount Per Serving

Calories 297

% Daily Value*

Serving 1serving
Calories 297kcal 15%
Carbohydrates 29g 10%
Protein 7g 14%
Fat 18g 28%
Saturated Fat 10g 50%
Trans Fat 1g 50%
Cholesterol 44mg 15%
Sodium 747mg 31%
Potassium 724mg 15%
Fiber 3g 12%
Sugar 3g 6%
Vitamin A 1241IU 25%
Vitamin C 28mg 31%
Calcium 57mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.