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Potato Leek Soup Recipe

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4.3 from 7 reviews

This comforting Potato Leek Soup features tender Yukon gold potatoes and subtly sweet leeks simmered to perfection in a flavorful broth. Creamy and velvety, it's a classic soup that's perfect for warming up on chilly days. You can enhance its depth by making a homemade leek top broth from the dark green leek tops, or use vegetable broth for convenience. Finished with a touch of milk or cream and fresh chives, this soup is both hearty and elegant.

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, to taste
  • 2 pounds Yukon gold or yellow potatoes, chopped
  • 3 garlic cloves, grated
  • 6 cups leek top broth (optional) 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. Make the leek top broth (optional): Cut off the dark green tops of the leeks and wash them thoroughly. In a large pot, combine the leek tops with 12 cups of water, 8 thyme sprigs, 5 smashed garlic cloves, 1 tablespoon sea salt, and 1 tablespoon black peppercorns. Bring to a boil over high heat, then reduce to a simmer for 30 minutes. Strain the broth, measure out 6 cups for the soup, and refrigerate or freeze any remaining broth for later use.
  2. Prepare the soup ingredients: Chop the white and light green parts of the leeks and wash thoroughly to remove any grit.
  3. Sauté the leeks: In a large pot or Dutch oven, melt 3 tablespoons of unsalted butter over medium heat. Add the chopped leeks, 1 teaspoon sea salt, and several grinds of black pepper. Cook for 8 to 10 minutes, stirring occasionally, until the leeks are soft and aromatic. If they begin to brown prematurely, lower the heat to prevent burning.
  4. Add potatoes and aromatics: Stir in 2 pounds of chopped Yukon gold potatoes and 3 grated garlic cloves. Pour in 6 cups of leek top broth or vegetable broth and add the bundled fresh thyme sprigs. Bring to a simmer and cook for 20 minutes, or until the potatoes are very tender.
  5. Blend the soup: Remove and discard the thyme sprigs. Using an immersion blender directly in the pot or carefully transferring in batches to a countertop blender, puree the soup until smooth and creamy.
  6. Finish the soup: Return the blended soup to the pot if needed, then stir in 1 cup of milk or heavy cream. Taste and adjust seasoning with salt, pepper, and optionally add 1 tablespoon fresh lemon juice to brighten the flavors.
  7. Serve: Ladle the soup into bowls and garnish with chopped fresh chives. Enjoy warm as a comforting starter or light meal.

Notes

  • The optional leek top broth adds a deeper flavor but vegetable broth works well too.
  • Use Yukon gold potatoes for the best creamy texture and flavor.
  • For a dairy-free version, substitute the milk or cream with a plant-based alternative.
  • The soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
  • Reheat gently over low heat, stirring frequently to prevent scorching.

Find it online: https://simpleplatter.com/potato-leek-soup-recipe/