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Potato Leek Soup
The delicate sweetness of leeks combined with buttery Yukon gold potatoes creates a Potato Leek Soup that's basically comfort in a bowl.
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings:
4
Calories:
586 kcal
Course:
Soup
Cuisine:
French
Ingredients
- 3 pounds leek white parts only to make 6 cups diced
- 3 potato peeled and diced to make 3 cups, medium Yukon Gold
- 4 tablespoons butter , divided
- 2 tablespoons all-purpose flour
- 2 cups chicken broth , or vegetable broth
- 2 cups half-and-half , or whole milk
- 1 bay leaf
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- chives minced, fresh, for serving
Instructions
- Cut the leeks in half lengthwise and rinse out any grit or sand. Dice the white parts and about 1 inch of the light green parts, then discard the tougher green leaves. Peel the potatoes and cut them into 1-inch dice, then add to a bowl and cover with water so they don't turn brown.
- Melt 4 tablespoons of butter in a large pot over medium. Add the leeks and cook for 15 minutes or until soft and fragrant but not browned, stirring occasionally. Sprinkle the leeks with the flour and stir to coat.
- Drain the water from the potatoes then add to the pot with the chicken broth, half-and-half, and the bay leaf. Whisk well and bring to a boil then reduce to medium-low and simmer uncovered until the potatoes are easily pierced with a fork, about 15-20 minutes. Remove from the heat, season with salt, and let the soup stand until cooled slightly, about 5 minutes. Discard the bay leaf.
- Transfer the soup mixture to a blender jar. Remove the center of the lid so the heat can escape (or it will explode when blending!). Cover the lid with a towel to avoid splatters and blend the soup until smooth. If you like your soup chunky, reserve 2 cups of the soup before blending then add it back to the blended portion. Add the soup back to the pot to warm over medium-low (do not boil or the broth will break up.) If the soup is too thick, add more half-and-half, milk, or cream. Season with more salt if needed and serve with freshly ground black pepper, a drizzle of heavy cream or thinned sour cream, and minced chives.
Cup of Yum
Nutrition Information
Calories
586kcal
(29%)
Carbohydrates
79g
(26%)
Protein
13g
(26%)
Fat
27g
(42%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
7g
(35%)
Trans Fat
0.5g
(25%)
Cholesterol
75mg
(25%)
Sodium
1257mg
(52%)
Potassium
1341mg
(29%)
Fiber
9g
(36%)
Sugar
20g
(40%)
Vitamin A
6457IU
(129%)
Vitamin C
67mg
(74%)
Calcium
356mg
(36%)
Iron
9mg
(50%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 586
% Daily Value*
| Calories | 586kcal | 29% |
| Carbohydrates | 79g | 26% |
| Protein | 13g | 26% |
| Fat | 27g | 42% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 75mg | 25% |
| Sodium | 1257mg | 52% |
| Potassium | 1341mg | 29% |
| Fiber | 9g | 36% |
| Sugar | 20g | 40% |
| Vitamin A | 6457IU | 129% |
| Vitamin C | 67mg | 74% |
| Calcium | 356mg | 36% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.