Description
This classic Potato Leek Soup is a smooth, creamy, and comforting dish made with tender potatoes, sweet leeks, and aromatic herbs. Perfect for chilly days, it offers rich flavors with simple ingredients, making it ideal for easy weeknight dinners or a cozy meal anytime.
Ingredients
Soup Base
- 3 tbsp butter or olive oil
- 3 large leeks, white and light green parts only, sliced and well washed
- 3 cloves garlic, minced
- 4 cups Yukon Gold potatoes, peeled and diced
- 4 cups vegetable broth (or chicken broth)
- 1 tsp salt (or to taste)
- ½ tsp black pepper
- ½ tsp dried thyme
- 1 bay leaf
Dairy
- 1 cup heavy cream (or half-and-half)
- Optional: ½ cup milk for thinning
Garnish
- Fresh chives or parsley, chopped (for garnish)
Instructions
- Sauté Leeks: Melt butter in a large pot or Dutch oven over medium heat. Add sliced leeks and cook for 8–10 minutes, stirring often, until they become soft but not browned.
- Add Garlic: Stir in minced garlic and cook for 30 seconds until fragrant, ensuring it doesn’t burn.
- Add Vegetables and Broth: Add diced potatoes, vegetable broth, salt, black pepper, dried thyme, and bay leaf to the pot.
- Simmer: Bring the mixture to a boil, then reduce heat and simmer uncovered for 20–25 minutes until the potatoes are very tender.
- Remove Bay Leaf: Take out the bay leaf to avoid overpowering flavors.
- Blend Soup: Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, carefully blend in batches using a countertop blender.
- Add Cream and Warm: Stir in the heavy cream and gently warm the soup over low heat without boiling.
- Adjust Consistency and Seasoning: Taste and adjust salt and pepper as needed. Thin the soup with optional milk if a lighter consistency is preferred.
- Serve and Garnish: Serve the soup hot, garnished with freshly chopped chives or parsley for a burst of color and flavor.
Notes
- Texture: Blend fully smooth for a creamy consistency or leave slightly chunky if preferred.
- Dairy-Free Option: Substitute butter with olive oil and replace heavy cream with coconut milk or cashew cream for a dairy-free version.
- Storage: Refrigerate leftovers up to 4 days or freeze for up to 2 months.
- Extra Flavor: Add a splash of white wine after sautéing leeks to deepen flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
