Potato Leek Soup
User Reviews
4.5
Potato Leek Soup
Description
Potato Leek Soup begins by thoroughly cleaning and slicing the white and light green parts of leeks to remove grit. These are sautéed in butter until soft and tender, then garlic is added for aromatic depth. Potatoes are added along with vegetable broth, dried thyme, salt, and pepper. The mixture simmers until the potatoes are fork-tender, allowing the flavors to meld.
After cooking, the soup is blended smooth using an immersion blender or carefully blended in batches, yielding a creamy consistency without lumps. Heavy cream is stirred in, enriching the soup with a luscious mouthfeel and subtle richness. The result is a balanced soup where the mild sweetness of leeks and the earthiness of potatoes shine.
The finished soup can be garnished with fresh chopped chives for added color and mild onion notes. It is satisfying on its own or served with bread for a complete meal. Storage notes suggest refrigeration for several days or freezing for longer-term preservation, offering flexibility for meal planning.
Ingredients
- 4 leek large
- 2 tablespoons butter can use olive oil
- 4 cloves garlic minced
- 2 pounds Yukon Gold potato washed peeled, and chopped
- 5 cups vegetable broth can use chicken broth
- 1 teaspoon thyme dried
- 1 teaspoon kosher salt more to taste
- 1/2 teaspoon black pepper
- 1/2 cup heavy cream or more to taste
- chive for garnish, optional, chopped, fresh
Instructions
- With a sharp knife, cut off roots and the tough dark green part of the leeks. Slice the white and light green part of the leeks into 1/4-inch-thick slices. Place in a colander and rinse well under cold water to remove the dirt. Drain well.
- In a large Dutch oven or pot, melt the butter over medium heat. Add the leeks and sauté until tender, about 8 to 10 minutes. Add the garlic and cook for 1 minute.
- Add the potatoes, broth, thyme, salt, and pepper. Bring to a boil and turn the heat to low. Cover and simmer for 15 to 20 minutes, until potatoes are fork tender.
- Use an immersion blender to blend the soup in the pot. Blend until smooth, but don’t over blend or the soup will get gummy in texture.
- Alternatively, you can blend the soup in a large blender. Let the soup cool for a few minutes before blending so it’s not steaming hot.Fill the blender halfway, don’t fill it any fuller or you will have an explosion. Place a towel over the top of the blender. Hold the towel in place with your hand and blend the soup. Pour pureed soup back into the pot. Repeat with remaining soup and return to the pot.
- Once the soup is all blended, stir in the heavy cream. Taste and adjust salt and pepper, if necessary. Gently warm over low heat.
- To serve, pour the soup into bowls and garnish with fresh chives, if desired.
Notes
- For a chunkier texture, mash the potatoes instead of blending the soup fully.
- Store leftovers in the refrigerator for up to 4 days, or freeze for up to 3 months in a freezer-safe container.
- When blending hot soup in a blender, fill the container only halfway and cover with a towel to prevent splatters or burns.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Calories | 267kcal | 13% |
| Carbohydrates | 39g | 13% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 32mg | 11% |
| Sodium | 1228mg | 51% |
| Potassium | 775mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 1825IU | 37% |
| Vitamin C | 38mg | 42% |
| Calcium | 75mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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