Potato Leek Soup
User Reviews
5
Potato Leek Soup
Description
Potato Leek Soup starts with cooking leeks slowly in olive oil to bring out their mild onion flavor. Minced garlic, diced Yukon gold potatoes, dried thyme, salt, and pepper are added and briefly cooked to meld the flavors. The mixture is then simmered with vegetable broth and bay leaves until the potatoes are fully tender.
Blending the soup creates a smooth, creamy texture without chunks. Folding in sour cream adds a subtle tang and richness that rounds out the earthiness of potatoes and the mild sweetness of leeks. Fresh watercress adds a peppery brightness as garnish, while toast or crostini provide a crunchy contrast and an easy accompaniment to the soup.
This soup makes a gentle, filling starter or light meal. It can be adjusted for seasoning to taste and stays well refrigerated. The recipe’s use of vegetable broth keeps it vegetarian-friendly and the ingredients are simple to source. The layered flavors from the slow-cooked leeks, aromatic herbs, and creamy sour cream create a warming bowl that comforts without heaviness.
Leftover soup can be stored in an airtight container in the fridge for 4-5 days or frozen for up to 3 months. Reheat gently to prevent separation, either in the microwave or on the stovetop, stirring occasionally.
Ingredients
- 2 tablespoons olive oil
- 4 leek white and light green parts only, roughly chopped (about 5 cups, large
- 3 garlic minced, cloves
- 2 pounds potato peeled and chopped, Yukon gold variety
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon thyme dried
- 6 cups vegetable broth low sodium
- 2 bay leaf
- ½ cup sour cream
- watercress for serving, fresh
- toast for serving
- Crostini for serving
Instructions
- Heat the oil in a large stockpot or dutch oven over medium heat.
- Add the leeks, and cook, stirring occasionally, until the leeks begin to soften, about 10 minutes. Next, add the garlic, potatoes, thyme, salt and pepper, and cook for about 5 minutes.
- Add the vegetable broth and bay leaves, and bring to a boil. Reduce the heat to low, and simmer for 30 to 40 minutes, or until the vegetables are tender.
- Use an immersion blender to blend until smooth and consistent without any vegetable chunks. Fold in the sour cream and adjust seasoning to your taste.
- Serve with fresh watercress and toast, if desired
Notes
- Leftovers can be stored in an airtight container in the fridge for 4-5 days to maintain freshness.
- The soup freezes well for up to 3 months; thaw overnight in the fridge before reheating or microwave directly from frozen until hot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 242 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 242kcal | 12% |
| Carbohydrates | 31g | 10% |
| Protein | 9g | 18% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 9mg | 3% |
| Sodium | 501mg | 21% |
| Potassium | 967mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 1110IU | 22% |
| Vitamin C | 25mg | 28% |
| Calcium | 114mg | 11% |
| Iron | 6.7mg | 37% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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