Potato Leek Soup
User Reviews
5.0
6 reviews
Excellent
Potato Leek Soup
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With a smooth, creamy texture and a rich, earthy flavor, this Potato Leek Soup is a comforting, cozy dish that comes together in just over 30 minutes. Drizzle with leek oil before serving for an impressive starter.
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Ingredients
- 4-5 cups leeks sliced ¼ inch thin
- 3 Tablespoons olive oil
- 2 Tablespoons salted butter
- 4 cloves garlic minced
- 1 Tablespoon fresh Thyme or 2 stems
- 2 pounds thin skin potatoes sliced ¼ inch thin (yellow potatoes were used here)
- 4 cups chicken broth
- 1 teaspoon of salt or more to taste
- ½ teaspoon black pepper
- ½ cup sour cream
- fresh thyme leaves Fresh chopped parsley leaves, or chopped chives for serving garnish.
- Drizzle with fresh cream or optional leek oil.
- Optional: Make a batch of Leek oil using the green tops to add a colorful and flavorful drizzle as a garnish.
Instructions
- Slice the green tops off the leeks and set aside.
- Using a sharp knife or mandolin, thinly slice the white portion of the leek to approximately ¼ inch wide.
- Using the same method as above, thinly slice the cleaned potatoes. Set aside.
- Add the leek slices to a strainer and rinse thoroughly under cold water to remove dirt.
- Heat the olive oil in a Dutch oven or medium heat.
- Add the sliced leeks, minced garlic, and Thyme, and saute until everything is tender and golden in color.
- Add the sliced potatoes, chicken stock, butter, salt, and pepper.
- Bring everything to a boil, then cover, and turn the heat to low or medium/low to maintain a simmer for approximately 20 minutes or until the potatoes are fork tender.
- Once everything is cooked through and tender, use an immersion blender to puree the soup until it reaches the texture you desire.
- Add the sour cream and whisk until combined.
- Add salt and pepper until you reach the flavor you desire.
Notes
- Optional Leek Oil:
- Thinly slice the green tops of one leek.
- Add to salted, boiling water.
- Cook for 1 and ½ minutes.
- Drain and immediately put into a bowl of ice water until cool.
- Drain the water and dry as well as you can with paper towels.
- Add the leeks and 1 cup of olive oil to a blender, blend until fairly smooth, and allow it to sit.
- When ready to use, drain the bright green oil off the top and drizzle on the soup.
Nutrition Information
Show Details
Calories
225kcal
(11%)
Carbohydrates
28g
(9%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.1g
Cholesterol
18mg
(6%)
Sodium
770mg
(32%)
Potassium
611mg
(17%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
966IU
(19%)
Vitamin C
30mg
(33%)
Calcium
67mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Calories | 225kcal | 11% |
| Carbohydrates | 28g | 9% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 18mg | 6% |
| Sodium | 770mg | 32% |
| Potassium | 611mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 966IU | 19% |
| Vitamin C | 30mg | 33% |
| Calcium | 67mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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