Description
This creamy and flavorful Potato Leek Soup is a comforting dish perfect for fall and winter. Made with tender Yukon gold potatoes, fresh leeks, and a rich broth enhanced by leek tops and thyme, this soup offers a smooth texture and delicate, sweet oniony flavor. It’s easy to make and can be served garnished with fresh chives for an elegant touch.
Ingredients
For the Soup
- 4 large leeks (white and light green parts only), about 2½ pounds, chopped and washed
- 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 (see below) 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, washed
- 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 off the dark green tops from the leeks, wash thoroughly, and add to a large pot with water, thyme sprigs, smashed garlic, salt, and peppercorns. Bring to a boil over high heat, then reduce to a simmer and cook for 30 minutes. Strain the broth, measure out 6 cups for the soup, and store any remaining broth in the refrigerator or freezer for later use.
- Prepare the soup leeks: Chop the white and light green parts of the leeks and wash well to remove any grit.
- Sauté the leeks: Heat the butter in a large pot or Dutch oven 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 the heat if the leeks begin to brown before softening.
- Add potatoes, garlic, broth, and thyme: Stir in the chopped potatoes, grated garlic, 6 cups of leek top broth or vegetable broth, and bundled thyme sprigs. Bring to a simmer and cook for about 20 minutes or 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 to puree until smooth and creamy. Return the blended soup to the pot.
- Finish the soup: Stir in the milk or heavy cream, and season to taste with additional salt, pepper, and optional fresh lemon juice for brightness.
- Serve: Ladle the soup into bowls and garnish with chopped fresh chives. Serve warm.
Notes
- If you don’t have leek tops to make the broth, any good-quality vegetable broth will work well.
- Using Yukon gold potatoes gives a creamy texture without needing to add flour or thickeners.
- The optional lemon juice adds a nice brightness but can be omitted if preferred.
- For a richer soup, use heavy cream; for a lighter version, substitute with milk or a plant-based milk alternative.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
- Before blending, be careful when transferring hot soup to a blender to avoid burns—blend in batches if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
