Potato Leek Soup
There’s something deeply comforting about a bowl of creamy Potato Leek Soup, its velvety texture and rich flavors warming you from the inside out. In just 45 minutes, you can whip up this hearty soup, making it an ideal choice for busy weeknights or cozy weekends.
Ingredients
For the soup
- 4 large leeks, white and light green parts only about 2½ pounds
- 3 tablespoons unsalted butter
- 1 teaspoon sea salt
- Freshly ground black pepper
- 2 pounds Yukon gold potatoes or yellow potatoes, chopped
- 3 cloves garlic, grated
- 6 cups Leek Top Broth or vegetable broth
- 3 sprigs fresh thyme, bundled
- 1 cup milk or heavy cream
- 1 tablespoon fresh lemon juice
- Chopped fresh chives, for garnish
Optional Leek Top Broth
- 4 large leeks, dark green tops only about 2½ pounds
- 12 cups water
- 8 sprigs fresh thyme
- 5 cloves garlic, smashed
- 1 tablespoon sea salt
- 1 tablespoon black peppercorns
Instructions
- Optional: Make the leek top broth. Cut the dark green tops off the leeks. Wash well and add to a large pot with the water, thyme, garlic, salt, and peppercorns. Bring to a boil over high heat, then reduce the heat and simmer for 30 minutes. Strain and measure 6 cups broth for the soup. Freeze the remaining broth or store it in the refrigerator for another use.
- Make the soup: Chop the white and light green parts of the leeks. Wash well.
- Heat the butter in a large pot or Dutch oven over medium heat. Add the leeks, salt, and several grinds of pepper and cook for 8 to 10 minutes, stirring occasionally, or until the leeks are soft. If the leeks start browning before they soften, reduce the heat.
- Add the potatoes, garlic, broth, and thyme and simmer for 20 minutes, or until the potatoes are very soft. Use an immersion blender or transfer to an upright blender to blend until smooth. Return the soup to the pot and stir in the milk. Season to taste, adding the lemon juice, if desired.
- Garnish with chives and serve.
Tried this recipe?Let us know how it was!