Description
This creamy and comforting Potato Leek Soup features tender Yukon gold potatoes and mild leeks simmered in a flavorful homemade leek top broth. Enriched with butter and milk, it’s smooth, velvety, and perfect for a cozy meal, garnished with fresh chives for a subtle oniony finish.
Ingredients
Scale
For the Soup
- 4 large leeks (white and light green parts only), about 2½ pounds
- 3 tablespoons unsalted butter
- 1 teaspoon sea salt
- Freshly ground black pepper, to taste
- 2 pounds Yukon gold or yellow 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 (dark green tops only), about 2½ pounds
- 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): Trim and wash the dark green tops of 4 large leeks thoroughly. Add them to a large pot with 12 cups of water, 8 thyme sprigs, smashed garlic cloves, 1 tablespoon sea salt, and black peppercorns. Bring to a boil over high heat, then reduce to a simmer for 30 minutes. Strain the broth and reserve 6 cups for the soup; store or freeze any extra broth for later use.
- Prepare the Leeks: Chop the white and light green parts of the leeks and wash them well to remove any dirt or grit.
- Sauté the Leeks: In a large pot or Dutch oven, melt 3 tablespoons of unsalted butter over medium heat. Add the chopped leeks, 1 teaspoon sea salt, and freshly ground black pepper. Cook, stirring occasionally, for 8 to 10 minutes until the leeks are soft but not browned. Lower heat if they begin to brown too quickly.
- Add Potatoes, Garlic, and Broth: Stir in the 2 pounds of chopped potatoes, 3 grated garlic cloves, 6 cups of the leek top broth or vegetable broth, and 3 thyme sprigs. Bring to a simmer and cook gently for 20 minutes, or until potatoes are very soft.
- Blend the Soup: Remove and discard the thyme sprigs. Use an immersion blender directly in the pot to puree the soup until completely smooth. Alternatively, carefully transfer the soup in batches to an upright blender and blend until smooth, then return it to the pot.
- Finish the Soup: Stir in 1 cup of milk or heavy cream for richness. Season to taste with additional salt, pepper, and optionally, 1 tablespoon fresh lemon juice to brighten the flavors.
- Serve: Ladle the soup into bowls, garnish with chopped fresh chives, and serve hot.
Notes
- To save time, you can omit the leek top broth and use vegetable or chicken broth instead.
- For a dairy-free version, substitute butter with olive oil and milk with coconut or almond milk.
- Use an immersion blender to avoid handling hot soup in batches.
- Leek tops that are dark green and tough are ideal for making broth and can be frozen for later use.
- Adjust lemon juice amount to your taste for a subtle tang.
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 3g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 20mg
