Description
This creamy and comforting Potato Leek Soup features tender Yukon gold potatoes and mild leeks simmered in a flavorful homemade leek top broth. Blended to silky smoothness and finished with cream and fresh herbs, this classic soup is perfect for a cozy meal any time of year.
Ingredients
Scale
For the Soup
- 4 large leeks (about 2½ pounds), white and light green parts only
- 3 tablespoons unsalted butter
- 1 teaspoon sea salt
- Freshly ground black pepper, to taste
- 2 pounds Yukon gold potatoes 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 (about 2½ pounds), dark green tops only
- 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): Cut the dark green tops off the leeks and wash thoroughly. Add them to a large pot along with 12 cups of water, 8 thyme sprigs, smashed garlic cloves, sea salt, and black peppercorns. Bring to a boil over high heat, then reduce the heat to low and simmer gently for 30 minutes. Strain the broth and measure out 6 cups for the soup. Save any extra broth by freezing or refrigerating for future use.
- Prepare the Leeks: Chop the white and light green parts of the leeks and wash them well to remove any grit or dirt. Drain thoroughly.
- Sauté the Leeks: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped leeks, sea salt, and freshly ground black pepper. Cook for 8 to 10 minutes, stirring occasionally, until the leeks are soft and translucent. Reduce heat if they begin to brown prematurely.
- Add Potatoes and Broth: Add the chopped potatoes, grated garlic, 6 cups of leek top broth or vegetable broth, and bundled thyme sprigs to the pot. Bring the mixture to a simmer and cook for about 20 minutes, until the potatoes are very soft and tender.
- Blend the Soup: Remove the thyme sprigs. Use an immersion blender directly in the pot or carefully transfer the soup in batches to a blender. Blend until completely smooth and creamy.
- Finish the Soup: Return the blended soup to the pot, stir in the milk or heavy cream to desired richness, and season to taste. Add fresh lemon juice if using, to brighten the flavors.
- Serve: Ladle the soup into bowls and garnish generously with chopped fresh chives. Serve warm and enjoy this elegant, comforting classic.
Notes
- To save time, you can omit making the leek top broth and use store-bought vegetable broth instead, but homemade broth adds extra depth of flavor.
- Use Yukon gold potatoes for their creamy texture and buttery flavor, but other yellow potatoes work well.
- For a richer soup, substitute heavy cream for milk or use a mixture of both.
- Leeks can harbor dirt between their layers; be sure to wash them thoroughly to avoid grit in your soup.
- Leftover soup freezes well for up to 3 months—thaw and reheat gently on the stovetop.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 20mg
