Description
This creamy and comforting Potato Leek Soup is a classic recipe that highlights the delicate flavors of leeks and Yukon gold potatoes. Made with simple ingredients including leek top broth, butter, and cream, this soup is perfect for a cozy meal. The soup is gently simmered and blended until smooth, creating a velvety texture, and finished with fresh herbs and a hint of lemon juice for brightness.
Ingredients
Scale
For the Soup
- 4 large leeks (white and light green parts only), about 2½ pounds, chopped and washed
- 3 tablespoons unsalted butter
- 1 teaspoon sea salt
- Freshly ground black pepper, to taste
- 2 pounds Yukon gold potatoes or yellow potatoes, peeled and chopped
- 3 garlic cloves, grated
- 6 cups Leek Top Broth or vegetable broth
- 3 fresh thyme sprigs, bundled
- 1 cup milk or heavy cream
- 1 tablespoon fresh lemon juice (optional)
- Chopped fresh chives, for garnish
Optional Leek Top Broth
- 4 large leeks (dark green tops only), about 2½ pounds, washed
- 12 cups water
- 8 fresh thyme sprigs
- 5 garlic cloves, smashed
- 1 tablespoon sea salt
- 1 tablespoon black peppercorns
Instructions
- Prepare the Leek Top Broth (Optional): Cut off the dark green tops of the leeks and wash thoroughly. In a large pot, add the leek tops, water, thyme, smashed garlic cloves, sea salt, and black peppercorns. Bring to a boil over high heat, then reduce heat and simmer gently for 30 minutes. Strain the broth through a fine sieve, measure 6 cups for the soup, and reserve any extra broth by freezing or refrigerating for later use.
- Prepare the Soup Ingredients: Chop and wash the white and light green parts of the leeks thoroughly to remove any grit.
- Sauté Leeks: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped leeks, sea salt, and several grinds of freshly ground black pepper. Cook for 8 to 10 minutes, stirring occasionally, until the leeks are softened but not browned. If the leeks begin to brown, lower the heat to prevent burning.
- Add Potatoes and Garlic: Incorporate the chopped potatoes and grated garlic into the pot. Stir to combine with leeks.
- Simmer the Soup: Pour in the leek top broth or vegetable broth and add the bundled thyme sprigs. Bring the mixture to a simmer and cook for about 20 minutes, or until the potatoes are very soft and tender.
- Blend the Soup: Remove the thyme sprigs from the pot. Using an immersion blender, blend the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
- Finish the Soup: Stir in the milk or heavy cream to enrich the soup. Taste and adjust seasoning, adding more salt, pepper, or fresh lemon juice if desired to brighten the flavor.
- Serve: Ladle the soup into bowls, garnish with chopped fresh chives, and serve warm.
Notes
- Leek tops can be tough; making leek top broth is optional but adds great flavor to the soup.
- Use Yukon gold potatoes for the best creamy texture and flavor.
- If you prefer a thinner soup, add additional broth or water when blending.
- For a vegan version, substitute butter with olive oil and use plant-based milk or cream alternatives.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
Nutrition
- Serving Size: 1 cup (approx. 245g)
- Calories: 180
- Sugar: 3g
- Sodium: 420mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 20mg
