Creamy Potato Leek Soup
This velvety potato leek soup transforms ordinary pantry staples into an elegant dish that's simultaneously humble and sophisticated. With a delicate onion flavor from leeks that perfectly complements the earthy sweetness of potatoes, this comforting classic is perfect for cozy weeknight dinners or as an impressive starter for guests.
Equipment
- Dutch Oven or Heavy-Bottomed Pot
- Immersion Blender or Regular Blender
Ingredients
Main Ingredients
- 3 large leeks white and light green parts only, thoroughly cleaned and sliced
- 2 pounds Yukon Gold potatoes peeled and cubed
- 4 cups chicken broth vegetable broth for vegetarian option
- 2 tablespoons butter or olive oil for dairy-free alternative
- 2 cloves garlic minced
- 1 cup heavy cream coconut cream makes an excellent dairy-free substitute
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- salt and freshly ground black pepper to taste
Garnish
- 2 tablespoons fresh chives chopped
Instructions
- Trim the dark green tops and roots from the leeks. Slice them in half lengthwise, then into half-inch pieces. Place in a colander and rinse thoroughly under cold water, separating the layers to remove any hidden dirt or sand.
- Melt butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the cleaned leeks and sauté for 5-7 minutes until they soften without browning.
- Add minced garlic and cook for another 30 seconds until fragrant.
- Add the cubed potatoes, thyme, and bay leaf to the pot. Pour in the broth and bring to a gentle boil. Season with salt and pepper.
- Reduce heat to maintain a simmer, cover partially, and cook for about 20 minutes, or until potatoes are completely tender when pierced with a fork.
- Remove the bay leaf. Using an immersion blender, purée the soup until smooth. If using a regular blender, transfer in batches, filling only halfway and venting the lid to prevent pressure buildup.
- Return the blended soup to the pot if needed, and reduce heat to low. Stir in the heavy cream and warm through without boiling.
- Taste and adjust seasoning as needed.
- Serve hot, garnished with fresh chopped chives.
Notes
For a lighter version, replace heavy cream with evaporated skim milk or Greek yogurt.
The soup keeps well in the refrigerator for up to 4 days or can be frozen for up to 3 months. For best freezing results, leave out the cream and add it fresh when reheating.
Avoid boiling the soup after adding cream to prevent curdling.
Thoroughly cleaning leeks is crucial as sand and dirt hiding between layers can ruin your soup's texture.
Nutrition
Calories: 310kcalCarbohydrates: 32gProtein: 5gFat: 19gSaturated Fat: 12gSodium: 720mgPotassium: 715mgFiber: 3gVitamin A: 20IUVitamin C: 35mg
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