Description
Classic Potato Leek Soup made creamy and flavorful with tender leeks, Yukon gold potatoes, and a homemade leek top broth. This comforting soup is blended smooth and finished with a touch of cream and fresh chives, perfect for a warming meal.
Ingredients
Scale
For the Soup
- 4 large leeks (about 2½ pounds), white and light green parts only
- 3 tablespoons unsalted butter
- 1 teaspoon sea salt
- Freshly ground black pepper, to taste
- 2 pounds Yukon gold 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 (about 2½ pounds), dark green tops only
- 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 the dark green leek tops off and wash them well. Add to a large pot with water, thyme, smashed garlic cloves, sea salt, and black peppercorns. Bring to a boil over high heat, then reduce to a simmer and cook for 30 minutes. Strain the broth and measure 6 cups for the soup, storing any remaining broth in the refrigerator or freezer for future use.
- Prepare the Leeks: Chop the white and light green parts of the leeks and wash thoroughly to remove any grit.
- Sauté the Leeks: Heat the butter in a large pot or Dutch oven over medium heat. Add the chopped leeks, sea salt, and freshly ground black pepper. Cook for 8 to 10 minutes, stirring occasionally, until the leeks are soft but not browned. Lower heat if they start to brown too quickly.
- Add Potatoes and Simmer: Add the chopped potatoes, grated garlic, 6 cups of leek top broth or vegetable broth, and fresh thyme sprigs to the pot. Bring to a simmer and cook for about 20 minutes or until the potatoes are very tender.
- Blend the Soup: Remove the thyme sprigs. Use an immersion blender directly in the pot or carefully transfer the soup to a blender to puree until smooth and creamy.
- Finish the Soup: Return the blended soup to the pot if needed. Stir in the milk or heavy cream and season to taste. Add fresh lemon juice if desired to brighten the flavor.
- Serve: Ladle the soup into bowls and garnish with chopped fresh chives. Serve warm.
Notes
- Leek tops can be used to make a flavorful homemade broth or substituted with vegetable broth.
- Be careful not to brown the leeks while sautéing; cook over medium or lower heat for best results.
- For a richer soup, use heavy cream instead of milk.
- Lemon juice is optional but adds a nice brightness to finish the soup.
- Store leftovers refrigerated up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg
