4.5 from 123 votes
Potato Leek Soup
Potato Leek Soup combines sautéed leeks and garlic with Yukon Gold potatoes simmered in vegetable broth and flavored with thyme, salt, and pepper. Blended until smooth, it is finished with heavy cream for a rich, velvety texture. The soup offers a comforting, mildly sweet and earthy flavor characteristic of leeks and potatoes, ideal for a warming starter or light meal.
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings:
6
Calories:
267 kcal
Course:
Soup
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 267
% 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.