Description
This comforting Potato Leek Soup features tender Yukon Gold potatoes and delicate leeks simmered in savory broth, blended to a smooth, creamy texture with a touch of heavy cream. Perfect for a cozy meal, this classic soup is easy to prepare and can be garnished with fresh chives for a burst 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
- Chives, finely chopped, for serving
Instructions
- Sauté Aromatics: Melt the butter over medium heat in a large soup pot. Add the leeks and garlic, stirring regularly, and cook until soft and wilted, approximately 10 minutes, taking care not to brown them by adjusting the heat as necessary.
- Add Potatoes and Broth: Incorporate the potatoes, broth, bay leaves, thyme, salt, and pepper into the pot. Bring the mixture to a boil, then cover and reduce the heat to low. Let it simmer for 15 minutes or until the potatoes become very soft.
- Purée Soup: Remove the thyme sprigs and bay leaves. Using a hand-held immersion blender, purée the soup until smooth. Alternatively, carefully transfer the soup in batches to a standard blender, blending with the lid vented and covered with a kitchen towel to allow steam to escape. Return the blended soup to a clean pot.
- Add Cream and Simmer: Stir in the heavy cream and bring the soup back to a simmer. Taste and adjust seasoning with additional salt and pepper as needed. If the soup is too thin, simmer a bit longer to thicken; if too thick, add a little water or broth to achieve the desired consistency.
- Serve: Ladle the soup into bowls and garnish with finely chopped fresh chives for a fragrant finish.
Notes
- When using a standard blender to purée the soup, do not fill the jar more than halfway. Leave the hole in the blender lid open and cover loosely with a dishtowel to allow heat to escape safely.
- This soup can be frozen without the cream for up to 3 months. Defrost in the refrigerator for 12 hours, then reheat over medium heat on the stovetop. Add the cream and bring back to a simmer before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
