Description
A creamy and comforting Potato Leek Soup made with tender leeks, Yukon Gold potatoes, and a touch of heavy cream. This classic soup is perfect for warming up on chilly days and can be easily prepared on the stovetop. Finished with fresh chives for a flavorful garnish, it’s a satisfying and elegant dish that can also be frozen for convenient future meals.
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
Garnish
- Chives, finely chopped, for serving
Instructions
- Sauté Leeks and Garlic: Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until they become soft and wilted, about 10 minutes. Be sure to adjust the heat to prevent browning.
- Add Potatoes and Broth: Add the potatoes, broth, bay leaves, thyme, salt, and black pepper to the pot and bring the mixture to a boil. Once boiling, cover the pot and reduce the heat to low to maintain a gentle simmer.
- Simmer Soup: Let the soup simmer for 15 minutes or until the potatoes are very soft and tender. This allows the flavors to meld together nicely.
- Puree the Soup: Remove the thyme sprigs and bay leaves. Using a hand-held immersion blender, purée the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a standard blender, taking care with hot liquids (see notes), and blend until creamy.
- Add Cream and Adjust Seasonings: Stir in the heavy cream and bring the soup back to a simmer. Taste and adjust salt and pepper as needed. If the soup is too thin, continue to simmer until it thickens to your desired consistency. If it’s too thick, thin with additional water or stock.
- Serve: Ladle the soup into bowls and garnish with finely chopped fresh chives for a burst of color and mild onion flavor.
Notes
- If using a standard blender to purée the soup, fill the blender jar no more than halfway to avoid spills or burns. Leave the small hole in the lid open and cover loosely with a dishtowel to allow steam to escape safely.
- This soup is freezer-friendly if you omit the heavy cream before freezing. Freeze in an airtight container for up to 3 months.
- To reheat frozen soup, thaw in the refrigerator overnight for about 12 hours, then warm on the stovetop over medium heat. Add the cream after reheating and bring to a simmer before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
