Description
Creamy and flavorful Potato Leek Soup, perfect for a chilly day.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large leek, white and light green parts only, thoroughly cleaned and thinly sliced
- 2 cloves garlic, minced
- 1 pound Yukon Gold potatoes, peeled and cubed
- 6 cups vegetable broth (or chicken broth for a richer flavor)
- 1 teaspoon dried thyme
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 cup heavy cream (optional, for extra creaminess)
- Fresh chives, chopped (for garnish)
- Crispy croutons (for garnish, optional)
- A drizzle of olive oil (for garnish, optional)
Instructions
- Cleaning the Leeks: Slice off the root end and dark green parts of the leek. Slice the white and light green parts lengthwise, but not all the way through. Fan out the layers and rinse thoroughly under cold running water. Thinly slice.
- Preparing the Potatoes: Peel the potatoes and cut them into roughly 1-inch cubes.
- Sautéing the Leeks: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced leeks and cook, stirring occasionally, until softened and translucent, about 8-10 minutes.
- Adding the Garlic: Add the minced garlic to the pot and cook for another minute, until fragrant.
- Adding the Potatoes and Broth: Add the cubed potatoes, vegetable broth (or chicken broth), dried thyme, salt, and pepper to the pot. Stir to combine.
- Simmering: Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are very tender.
- Blending the Soup:
- Immersion Blender: Carefully insert an immersion blender into the pot and blend until smooth.
- Regular Blender: Carefully transfer the hot soup to a blender in batches (do not fill more than halfway!), secure the lid tightly, and vent the lid. Cover the lid with a towel and blend until smooth. Repeat.
- Adding Cream (Optional): If using heavy cream, stir it into the blended soup. Heat gently over low heat until warmed through. Do not boil.
- Adjusting Seasoning: Taste the soup and adjust the seasoning as needed.
- Serving: Ladle the soup into bowls and garnish with fresh chopped chives, crispy croutons, and a drizzle of olive oil (if desired). Serve hot with crusty bread.
Notes
- Vegan Version: Omit the heavy cream or substitute with coconut cream or cashew cream. Ensure your vegetable broth is vegan-friendly.
- Add Bacon: Cook bacon until crispy, crumble it, and add it as a garnish.
- Add Cheese: Stir in shredded Gruyere or Parmesan cheese after blending.
- Make it Spicy: Add a pinch of red pepper flakes or a dash of hot sauce.
- Use Different Herbs: Experiment with rosemary or sage.
- Roast the Vegetables: For a deeper flavor, roast the leeks and potatoes before adding them to the soup.
- Make it Ahead: Can be made ahead and stored in the refrigerator for up to 3 days.
- Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Soup is Too Thick: Add more broth.
- Soup is Too Thin: Simmer uncovered to evaporate liquid or add a cornstarch slurry.
- Soup is Bland: Add more salt, pepper, herbs, or lemon juice.
- Soup is Gritty: Ensure leeks are cleaned thoroughly.
- Prep Time: 20 minutes
- Cook Time: 35 minutes