Description
This comforting Potato Leek Soup recipe features tender sliced leeks and Yukon gold potatoes simmered in vegetable broth, blended to a smooth consistency, and enriched with sour cream. Garnished with fresh chives and optional leek oil, this soup is a savory, soul-warming dish perfect for an easy lunch or dinner.
Ingredients
Units
Scale
Vegetables
- 3-4 large leeks (4-5 cups sliced)
- 4 cloves garlic, rough chopped
- 1 1/2 pounds Yukon gold potatoes, thinly sliced (or thin-skinned potatoes like red or fingerling, peeled russets as substitute)
- 2 tablespoons fresh chives (or scallions) for garnish
Liquids & Oils
- 3 tablespoons olive oil (or butter or ghee as substitute)
- 4 cups vegetable broth or chicken stock
- 1/2 cup sour cream (or heavy cream; see notes for vegan option)
Herbs & Seasonings
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- 1 teaspoon salt, more to taste
- 1/2 teaspoon fresh cracked pepper
Instructions
- Prepare the leeks: Slice the leeks into 1/4-inch thick slices, then rinse them thoroughly under running water to remove any dirt or sediment. Drain well. This rinsing also helps soften the leeks.
- Sauté leeks and aromatics: In a heavy-bottomed pot or Dutch oven, heat the olive oil over medium-low heat. Add the rinsed leeks, garlic, and thyme, and sauté gently until the leeks are tender, golden, and fragrant, about 8-10 minutes.
- Add potatoes and broth: Add the thinly sliced potatoes, vegetable broth (or chicken stock), salt, and pepper to the pot. Bring the mixture to a boil, then cover, reduce heat to low, and simmer for 20 minutes until the potatoes are fork-tender.
- Blend the soup: When the potatoes are very tender, use an immersion blender to blend the soup until mostly smooth, taking care not to overblend to avoid a gummy texture. Alternatively, blend in small batches in a regular blender, filling less than half the blender and covering the lid with a kitchen towel to prevent splashes.
- Finish with sour cream and seasoning: Return the blended soup to the pot and whisk in the sour cream. Taste and adjust salt and pepper as needed. Warm gently over low heat until heated through.
- Serve: Ladle the soup into bowls, drizzle with optional leek oil if using, and sprinkle with fresh chives or scallions. Serve immediately.
Notes
- Leek oil is optional but adds a flavorful finishing touch; you can make it by gently sautéing sliced leeks in oil until golden and infused, then straining.
- For a vegan version, substitute sour cream with plant-based cream alternatives or coconut cream.
- Use Yukon gold potatoes for a creamy texture; red or fingerling potatoes work as well, russets should be peeled to prevent graininess.
- Serve with crusty bread for a complete and satisfying meal.
- If using chicken stock instead of vegetable broth, the recipe is not vegetarian but remains flavorful.
Nutrition
- Serving Size: 1 1/3 cup
- Calories: 198 kcal
- Sugar: 5.2 g
- Sodium: 785 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 24.1 g
- Fiber: 3.1 g
- Protein: 2.8 g
- Cholesterol: 11 mg
