Description
This creamy and comforting Potato Leek Soup combines tender Yukon Gold potatoes and mild leeks simmered in savory broth, then blended until smooth and enriched with heavy cream. Perfect for a cozy meal, it’s easy to prepare and can be customized with fresh herbs.
Ingredients
Scale
Soup Base
- 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
Finishing
- 1 cup heavy cream
- Chives, finely chopped, for serving
Instructions
- Prepare the Base: Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until the leeks are soft and wilted, about 10 minutes. Adjust heat as needed to avoid browning the vegetables.
- Simmer the Soup: Add the chopped potatoes, broth, bay leaves, thyme sprigs, salt, and pepper to the pot. Bring the mixture to a boil, then cover and reduce heat to low. Let it simmer for 15 minutes, or until the potatoes are very soft.
- Blend the Soup: Remove the thyme sprigs and bay leaves. Use a hand-held immersion blender directly in the pot to purée the soup until smooth. Alternatively, blend the soup in batches using a standard blender—fill the blender no more than halfway, leave the lid’s hole open covered loosely with a dishtowel, and pour blended soup back into a clean pot.
- Add Cream and Finish: Stir in the heavy cream and bring the soup to a simmer. Taste and adjust seasoning with salt and pepper. If the soup is too thin, simmer uncovered until thickened; if too thick, add water or additional broth to loosen it. Garnish with finely chopped chives before serving.
- Freezer Instructions: To freeze, omit the cream and store the soup in an airtight container for up to 3 months. Defrost in the refrigerator for 12 hours and reheat gently on the stovetop. Once hot, stir in the cream and bring to a simmer before serving.
Notes
- The soup can be prepared using either chicken or vegetable broth depending on preference or dietary needs.
- When blending hot soup in a traditional blender, be cautious to allow steam to escape to prevent pressure buildup and possible burns.
- For a richer flavor, you can sauté the leeks and garlic a little longer until they begin to caramelize lightly, but be careful not to brown too much.
- This soup freezes well without the cream; add cream after reheating for the best texture.
- Garnishing with fresh herbs like chives adds a bright flavor and attractive presentation.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
