Description
This potato leek soup is creamy, flavorful, and comforting. A classic fall and winter favorite, it can be made with vegetable broth or a homemade leek top broth for extra flavor.
Ingredients
For the 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
2 pounds Yukon gold or yellow potatoes, chopped
3 garlic cloves, grated
6 cups Leek Top Broth (see below) 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
Optional Leek Top Broth:
4 large leeks (dark green tops only, about 2½ pounds)
12 cups water
8 fresh thyme sprigs
5 garlic cloves, smashed
1 tablespoon sea salt
1 tablespoon black peppercorns
Instructions
1. Optional broth: Cut dark green tops off the leeks. Wash well and place in a large pot with water, thyme, garlic, salt, and peppercorns. Bring to a boil, then reduce heat and simmer 30 minutes. Strain and measure 6 cups for soup. Freeze or refrigerate the rest.
2. Make the soup: Chop the white and light green parts of the leeks. Wash well.
3. Heat butter in a large pot or Dutch oven over medium heat. Add leeks, salt, and several grinds of pepper. Cook 8–10 minutes, stirring occasionally, until leeks are soft. Reduce heat if they begin to brown.
4. Add potatoes, garlic, broth, and thyme bundle. Simmer 20 minutes, or until potatoes are very soft.
5. Remove thyme sprigs. Use an immersion blender or transfer soup to a blender and blend until smooth.
6. Return soup to pot, stir in milk or cream, and season to taste. Add lemon juice if desired.
7. Serve hot, garnished with chopped chives.
Notes
Leek top broth enhances the sweet, oniony flavor of the soup but vegetable broth works just as well.
Soup can be made ahead and stored in the fridge for up to 4 days or frozen for 2–3 months.
For a vegan version, use plant-based butter and non-dairy milk or cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 25mg