Description
This creamy Potato Leek Soup features tender Yukon Gold potatoes and flavorful leeks simmered in broth, then blended to silky perfection with a touch of heavy cream. Ideal as a comforting starter or light meal, it’s garnished with fresh chives for a delicate pop of flavor.
Ingredients
Scale
Main Ingredients
- 3 tablespoons unsalted butter
- 4 large leeks, white and light green parts only, roughly chopped (about 5 cups)
- 3 cloves garlic, peeled and smashed
- 2 pounds Yukon Gold potatoes, peeled and roughly chopped into ½-inch pieces
- 7 cups chicken or vegetable broth
- 2 bay leaves
- 3 sprigs fresh thyme
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup heavy cream
Garnish
- Chives, finely chopped, for serving
Instructions
- Sauté Leeks and Garlic: Melt the butter over medium heat in a large soup pot. Add the leeks and garlic, cooking while stirring regularly until soft and wilted, approximately 10 minutes. Adjust the heat as needed to avoid browning.
- Add Potatoes and Broth: Stir in the chopped potatoes, broth, bay leaves, thyme sprigs, salt, and black pepper. Bring the mixture to a boil, then cover and reduce heat to low. Simmer gently for 15 minutes or until the potatoes are very soft.
- Purée the Soup: Remove the thyme sprigs and bay leaves. Use a hand-held immersion blender to purée the soup until smooth. Alternatively, blend in batches in a standard blender, taking care to vent the lid to release heat.
- Finish with Cream: Return the pureed soup to the pot if using a blender. Add the heavy cream and bring the soup to a gentle simmer. Taste and adjust seasoning with additional salt and pepper. If the soup is too thin, simmer uncovered to thicken; if too thick, add water or stock to reach desired consistency.
- Serve: Ladle the soup into bowls and garnish with finely chopped chives. Serve hot for a comforting meal.
Notes
- When blending in a standard blender, fill the jar no more than halfway and cover the vent hole with a dishtowel to allow steam to escape safely.
- This soup can be frozen without the cream for up to 3 months. Defrost in the refrigerator for 12 hours, reheat on the stovetop, then add cream before serving.
- Adjust seasoning after adding cream to balance flavors.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
