Description
This comforting Potato Leek Soup is a creamy, flavorful classic made with tender Yukon Gold potatoes, sautéed leeks, and fresh herbs, blended to a smooth texture and finished with a touch of sour cream and chives. Perfect as a warm appetizer or light meal, it's easy to prepare in under 30 minutes using simple, fresh ingredients.
Ingredients
Main Ingredients
- 3-4 large leeks (4-5 cups sliced)
- 3 tablespoons olive oil (or substitute butter or ghee)
- 4 cloves garlic, roughly chopped
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- 1 1/2 pounds Yukon Gold potatoes, thinly sliced (or substitute any thin-skinned potatoes like red, fingerling, or peeled russets)
- 4 cups vegetable broth or chicken stock
- 1 teaspoon salt, plus more to taste
- ½ teaspoon freshly cracked black pepper
- ½ cup sour cream (or heavy cream; see notes for vegan options)
- 2 tablespoons fresh chives or scallions for garnish
Instructions
- Prepare the Leeks: Slice the leeks into ¼-inch thick slices. Rinse them thoroughly under running water to remove any dirt and sediment, then drain well. The rinsing also helps to soften the leeks.
- Sauté Aromatics: In a heavy-bottomed pot or Dutch oven, heat the olive oil over medium-low heat. Add the rinsed leeks, garlic, and thyme. Sauté gently until the leeks are tender, golden, and fragrant, about 8-10 minutes.
- Add Potatoes and Broth: Stir in the thinly sliced potatoes, broth or stock, salt, and pepper. Bring the mixture to a boil, then cover and reduce the heat to low. Simmer covered for 15-20 minutes, until the potatoes are fork-tender.
- Make Optional Leek Oil: (Optional) You may prepare leek oil separately to drizzle over the finished soup for added flavor.
- Blend the Soup: When the potatoes are very tender, use an immersion blender to blend the soup until it is relatively smooth. Be careful not to over-blend, as that can cause a gummy texture. Alternatively, blend in small batches in a regular blender, filling no more than half full, securely covering the lid with a kitchen towel to prevent splashes.
- Finish the Soup: Return the blended soup to the pot and whisk in the sour cream. Taste and adjust seasoning with additional salt and pepper as needed. Warm gently over low heat until heated through.
- Serve: Ladle the soup into bowls, drizzle with the optional leek oil, and sprinkle with fresh chives or scallions for garnish.
Notes
- For a vegan version, substitute sour cream with coconut cream or a plant-based sour cream alternative.
- Do not over-blend the soup to avoid a gummy texture; blend just until smooth.
- Use thin-skinned potatoes for best texture and quicker cooking times.
- The leek oil is optional but adds an elegant finishing touch and extra leek flavor.
