Description
A comforting and creamy Potato Leek Soup made with tender Yukon gold potatoes, sweet leeks, and a flavorful homemade leek top broth. This easy stovetop recipe results in a smooth, velvety soup garnished with fresh chives, perfect for a cozy meal.
Ingredients
Scale
For the Soup
- 4 large leeks (white and light green parts only, about 2½ pounds)
- 3 tablespoons unsalted butter
- 1 teaspoon sea salt
- Freshly ground black pepper, to taste
- 2 pounds Yukon gold potatoes or yellow potatoes, 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)
- 12 cups water
- 8 fresh thyme sprigs
- 5 garlic cloves, smashed
- 1 tablespoon sea salt
- 1 tablespoon black peppercorns
Instructions
- Make the leek top broth (optional): Cut off the dark green tops of the leeks and wash them thoroughly. In a large pot, combine these leek tops with 12 cups of water, 8 thyme sprigs, smashed garlic cloves, sea salt, and black peppercorns. Bring to a boil over high heat, then reduce to a simmer for 30 minutes. Strain the broth through a fine sieve, measure out 6 cups for the soup, and set aside. Reserve or freeze any remaining broth for other uses.
- Prepare the leeks: Chop the white and light green parts of the leeks and wash them thoroughly to remove grit. Set aside.
- Sauté the leeks: In a large pot or Dutch oven, heat 3 tablespoons of unsalted butter over medium heat. Add the chopped leeks, 1 teaspoon sea salt, and freshly ground black pepper. Cook for 8 to 10 minutes, stirring occasionally, until the leeks soften but do not brown. If they begin to brown, reduce the heat to prevent burning.
- Add potatoes and aromatics: Stir in the chopped potatoes and grated garlic. Pour in 6 cups of the prepared 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. Using an immersion blender, blend the soup directly in the pot until very smooth. Alternatively, transfer the soup in batches to an upright blender and blend until creamy and smooth. Return the soup to the pot if using a blender.
- Finish the soup: Stir in 1 cup of milk or heavy cream to add richness. Taste and adjust seasoning as desired. Optionally, add 1 tablespoon of fresh lemon juice to brighten the flavors.
- Serve: Ladle the warm soup into bowls and garnish with chopped fresh chives. Serve immediately for a soothing and delicious meal.
Notes
- To avoid grit, wash the leeks carefully by separating the layers and rinsing well.
- The optional leek top broth intensifies the leek flavor but you can use vegetable broth as a shortcut.
- Use Yukon gold potatoes for a creamy texture without needing extra thickening.
- The lemon juice adds a fresh, bright note but can be omitted if preferred.
- For a vegan version, substitute butter with olive oil and use plant-based milk.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 20 mg
