Description
This Rich & Creamy Potato Leek Soup offers a velvety blend of sautéed leeks and tender Yukon gold potatoes, simmered in vegetable stock and enriched with heavy cream for a comforting, smooth soup perfect for any season.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil (plus more for garnish)
- 2 tablespoons unsalted butter
- 1 pound Yukon gold potatoes (peeled and chopped into 1/2 inch cubes)
- 2-3 medium leeks (cut in half, sliced, and cleaned well)
- 1 teaspoon Kosher salt (to taste)
- 1/2 teaspoon ground black pepper (plus more for garnish)
- 5 cups vegetable stock
- 1/2 cup heavy cream
- Fresh thyme leaves (removed from stem, for garnish)
Instructions
- Prepare the base: Bring a medium pot to medium heat and add the butter and olive oil. Once melted, add the sliced leeks and sauté for 5-7 minutes until softened but not caramelized.
- Add potatoes and seasoning: Incorporate the cubed potatoes into the pot, seasoning with salt and pepper evenly.
- Simmer the soup: Pour in enough vegetable stock to completely cover the leeks and potatoes. Cover the pot with a lid, leaving a small opening, and bring to a strong simmer.
- Cook until tender: Allow the soup to simmer until the potatoes are incredibly tender, about 35 minutes.
- Blend until smooth: Turn off the heat and use an immersion blender or high-powered blender to puree the soup until it is incredibly smooth and creamy.
- Add cream: Stir in the heavy cream thoroughly to enrich the soup’s texture and flavor.
- Garnish and serve: ladle the soup into bowls and garnish with fresh thyme leaves, a drizzle of olive oil, and additional ground black pepper and salt to taste.
Notes
- This soup is best served warm and can be paired with crusty bread for a complete meal.
- For a lighter version, substitute heavy cream with half-and-half or a dairy-free alternative.
- Ensure leeks are thoroughly cleaned to avoid grit in the soup.
- The soup can be made ahead and refrigerated for up to 3 days or frozen for up to 1 month.
- Using Yukon gold potatoes provides a creamy texture while holding their shape well when cooked.
Nutrition
- Serving Size: 1 cup
- Calories: 366 kcal
- Sugar: 11 g
- Sodium: 467 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 43 mg
