Description
This classic Potato Leek Soup recipe is a creamy, flavorful, and comforting dish perfect for fall and winter. Made from tender Yukon gold potatoes and sweet leeks, it features a homemade leek top broth that intensifies its rich oniony flavor. Smoothly blended and finished with a touch of cream and fresh chives, this soup is both elegant and easy to prepare.
Ingredients
Scale
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
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 potatoes or yellow potatoes (chopped)
- 3 garlic cloves (grated)
- 6 cups leek top broth 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)
Instructions
- Make Leek Top Broth (Optional): Cut off the dark green tops of the leeks and wash them thoroughly. Combine the leek tops with 12 cups water, thyme sprigs, smashed garlic cloves, sea salt, and black peppercorns in a large pot. Bring to a boil over high heat, then reduce heat and simmer gently for 30 minutes. Strain the broth and reserve 6 cups for the soup. Freeze or refrigerate any leftover broth for future use.
- Prepare Leeks: Chop the white and light green parts of the leeks and wash well to remove any grit or dirt.
- Sauté Leeks: In a large pot or Dutch oven, melt the unsalted butter over medium heat. Add the chopped leeks, sea salt, and freshly ground black pepper. Cook gently for 8 to 10 minutes, stirring occasionally, until the leeks are softened but not browned. Reduce heat if the leeks start to brown too quickly.
- Simmer Soup: Add the chopped potatoes, grated garlic, 6 cups of leek top or vegetable broth, and bundled thyme sprigs to the pot with the softened leeks. Bring to a simmer and cook for about 20 minutes, or until the potatoes are very tender. Remove the thyme sprigs.
- Blend Soup: Using an immersion blender, blend the soup in the pot until smooth and creamy. Alternatively, carefully transfer the soup in batches to an upright blender and puree until smooth, then return to the pot.
- Finish Soup: Stir in the milk or heavy cream and adjust seasoning with salt, pepper, and optional fresh lemon juice to brighten the flavors.
- Serve: Ladle the soup into bowls, garnish with chopped fresh chives, and serve warm.
Notes
- This soup is perfect for cozy fall and winter meals, providing a creamy texture and sweet, complex flavor.
- The optional leek top broth greatly enhances the depth of flavor but can be substituted with any good-quality vegetable broth.
- Use Yukon gold potatoes for their natural creaminess and buttery flavor.
- Lemon juice is optional but adds an uplifting brightness to the soup.
- For a richer soup, substitute heavy cream for milk.
- Leftover soup can be refrigerated for up to 3 days or frozen for longer storage.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 20mg
