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Potato Leek Soup
5 from 6 votes

Potato Leek Soup

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.

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 8 people
Calories: 225 kcal
Course: Soup
Cuisine: American

Ingredients

  • 4-5 cups leek sliced ¼ inch thin
  • 3 Tablespoons olive oil
  • 2 Tablespoons butter salted
  • 4 cloves garlic minced
  • 1 Tablespoon thyme fresh, or 2 stems
  • 2 pounds potatoes sliced ¼ inch thin (yellow potatoes were used here, thin skin
  • 4 cups chicken broth
  • 1 teaspoon salt or more to taste
  • ½ teaspoon black pepper
  • ½ cup sour cream
  • thyme Fresh chopped parsley leaves, or chopped chives for serving garnish, fresh leaves
  • fresh cream for drizzling or optional leek oil for drizzling
  • leek oil optional, made using green tops; for drizzling and garnish

Instructions

    Cup of Yum
  1. Slice the green tops off the leeks and set aside.
  2. Using a sharp knife or mandolin, thinly slice the white portion of the leek to approximately ¼ inch wide.
  3. Using the same method as above, thinly slice the cleaned potatoes. Set aside.
  4. Add the leek slices to a strainer and rinse thoroughly under cold water to remove dirt.
  5. Heat the olive oil in a Dutch oven or medium heat.
  6. Add the sliced leeks, minced garlic, and Thyme, and saute until everything is tender and golden in color.
  7. Add the sliced potatoes, chicken stock, butter, salt, and pepper.
  8. 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.
  9. Once everything is cooked through and tender, use an immersion blender to puree the soup until it reaches the texture you desire.
  10. Add the sour cream and whisk until combined.
  11. 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

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%)

Nutrition Facts

Serving: 8 people

Amount Per Serving

Calories 225

% 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.