Description
Creamy and flavorful Potato Leek Soup made with tender leeks, Yukon gold potatoes, and a homemade leek top broth or vegetable broth, finished with milk or cream and garnished with fresh chives. Perfect for a comforting fall or winter meal.
Ingredients
Scale
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
Potato Leek 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)
Instructions
- Make the Leek Top Broth (Optional): Cut the dark green tops off the leeks and wash thoroughly. Add them to a large pot 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 to a simmer and cook for 30 minutes. Strain the broth, measure out 6 cups for the soup, and save any extra broth for later use by freezing or refrigeration.
- Prepare the Leeks: Chop the white and light green parts of the leeks and wash them well to remove any grit.
- Sauté the Leeks: In a large pot or Dutch oven, heat 3 tablespoons of unsalted butter over medium heat. Add the chopped leeks, 1 teaspoon sea salt, and freshly ground black pepper. Cook for 8 to 10 minutes, stirring occasionally, until the leeks are soft but not browned. Lower the heat if they begin to brown too quickly.
- Add Potatoes and Simmer: Stir in the chopped potatoes, grated garlic, 6 cups of broth (leek top or vegetable), and 3 bundled thyme sprigs. Bring the mix to a simmer and cook for 20 minutes or until the potatoes are very soft.
- Blend the Soup: Remove the thyme sprigs. Using an immersion blender, blend the soup directly in the pot until smooth. Alternatively, carefully transfer the soup to a blender and blend until creamy.
- Finish the Soup: Return the blended soup to the pot (if using a blender) and stir in 1 cup of milk or heavy cream. Taste and adjust seasoning as needed, adding the optional 1 tablespoon of fresh lemon juice to brighten the flavors.
- Serve: Ladle the soup into bowls and garnish with chopped fresh chives. Serve hot.
Notes
- This soup is a favorite comfort food during fall and winter for its creamy texture and rich, sweet onion flavor coming from the leeks and broth.
- Any vegetable broth can be used, but the homemade leek top broth enhances the soup’s depth with additional oniony sweetness.
- If you do not have fresh thyme, dried thyme can be substituted, but reduce the quantity since dried herbs are more concentrated.
- For a richer soup, use heavy cream; for a lighter version, opt for milk or a plant-based milk.
- Garnish with fresh chives to add a mild onion flavor and a pop of color.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 420mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 20mg
