Description
This comforting Potato Leek Soup is a classic creamy soup made with tender leeks, Yukon Gold potatoes, garlic, and fresh thyme, simmered in vegetable or chicken broth, then blended to a smooth, velvety texture. Garnished with sour cream and fresh chives, it’s perfect as a warm starter or light meal, boasting simple ingredients and a comforting flavor.
Ingredients
Vegetables
- 3-4 large leeks, (4-5 cups sliced)
- 4 cloves garlic, rough chopped
- 1 1/2 pounds Yukon Gold potatoes, thinly sliced (or substitute thin-skinned potatoes like red, fingerling, or peeled russets)
- 2 tablespoons fresh chives (or scallions) for garnish
Herbs and Seasoning
- 1 tablespoon fresh thyme (or 1 tsp dried thyme)
- 1 teaspoon salt, more to taste
- ½ teaspoon fresh cracked pepper
Liquids and Fats
- 3 tablespoons olive oil (or substitute butter or ghee)
- 4 cups vegetable broth or chicken stock
- ½ cup sour cream (or heavy cream; see notes for vegan alternative)
Instructions
- Prepare and Clean Leeks: Slice the leeks into ¼-inch thick slices. Rinse thoroughly under running water to remove any dirt and sediment. Drain well. The rinsing not only cleans the leeks but also helps soften them for better cooking.
- Sauté Leeks, Garlic, and Thyme: Heat olive oil in a heavy-bottom pot or Dutch oven over medium-low heat. Add the rinsed leeks, chopped garlic, and fresh thyme. Sauté gently until the mixture is tender, golden, and fragrant, about 8 to 10 minutes. This step builds the soup’s foundational flavor.
- Add Potatoes and Broth, Simmer: Stir in the thinly sliced potatoes, vegetable or chicken broth, salt, and cracked pepper. Bring the soup to a boil, then cover and reduce heat to low. Let it simmer gently, covered, for 15 to 20 minutes, until the potatoes are fork-tender.
- Optional: Make Leek Oil: While not detailed here, making leek oil typically involves gently infusing oil with sautéed leek parts for drizzling garnish to add extra aroma and flavor.
- Blend the Soup: Once the potatoes are very tender, use an immersion blender to blend the soup until it reaches a relatively smooth texture. Avoid over-blending to prevent the soup from becoming gummy. Alternatively, blend in small batches in a regular blender, taking care to hold the lid down firmly with a kitchen towel to prevent hot splashes.
- Finish the Soup: Return the blended soup to the pot. Whisk in sour cream or heavy cream to add creaminess and richness. Taste and adjust the seasoning with additional salt and pepper if needed. Warm gently over low heat, avoiding boiling after adding cream.
- Serve and Garnish: Divide the warm soup among bowls. Drizzle with the optional leek oil and sprinkle fresh chives or scallions on top for a fresh, colorful finish.
Notes
- For a vegan version, substitute the sour cream with coconut cream or a plant-based sour cream alternative.
- Use thin-skinned potatoes to avoid peeling and help the potatoes cook evenly and blend smoothly.
- Do not over-blend the soup to avoid gummy texture; blend just until smooth.
- Leek oil is optional but adds a nice presentation and subtle flavor enhancement.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
