What goes in potato leek soup?

This Potato Leek Soup contains Yukon Gold potatoes, fresh leeks, garlic, olive oil, vegetable broth, kosher salt, thyme, and a bay leaf. Then, fresh chives and black pepper finish each bowl.

How do you make leek and potato soup?

First, soften sliced leeks in olive oil without browning them. Next, add garlic, potatoes, broth, salt, thyme, and bay leaf. Then, simmer until the potatoes turn tender, remove the herbs, and blend the soup to your preferred texture.

What are some common mistakes when making leek soup?

Browning the leeks can change their gentle flavor, so lower the heat if they start taking on color. Also, rinse sliced leeks thoroughly because grit often hides between their layers. Finally, avoid adding too much broth before blending if you want thick soup.

What makes potato and leek soup so good?

Leeks taste mildly sweet, while Yukon Gold potatoes bring a creamy texture. Meanwhile, garlic, thyme, and bay leaf add savory depth. As a result, Potato Leek Soup tastes comforting and full without needing added cream.

Potato Leek Soup : Amazing Cozy Recipe

Name: Potato Leek Soup : Amazing Cozy Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tablespoons extra-virgin olive oil; 3 large leeks, white and light green parts only; 2 garlic cloves, minced; 4 cups vegetable broth, plus 1–2 additional cups if a thinner soup is preferred; 2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch pieces; 1 teaspoon kosher salt; 1 bay leaf; 2 sprigs fresh thyme; Fresh chopped chives, for garnish; Freshly ground black pepper, for garnish

Description

This creamy Potato Leek Soup combines tender Yukon Gold potatoes, fresh leeks, garlic, thyme, and vegetable broth. It turns thick, smooth, and creamy without added cream and comes together in just 45 minutes.

Ingredients

Scale

2 tablespoons extra-virgin olive oil

3 large leeks, white and light green parts only

2 garlic cloves, minced

4 cups vegetable broth, plus 1–2 additional cups if a thinner soup is preferred

2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch pieces

1 teaspoon kosher salt

1 bay leaf

2 sprigs fresh thyme

Fresh chopped chives, for garnish

Freshly ground black pepper, for garnish

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Instructions

1. Trim away the leek roots and dark green tops, keeping the white and light green sections. Halve the leeks lengthwise, slice crosswise, and rinse thoroughly under cold water to remove trapped dirt.

2. Heat olive oil in a large pot or Dutch oven over medium heat. Cook the leeks for 8–10 minutes until tender and aromatic without allowing them to brown. Stir in the garlic and cook for about 1 minute.

3. Add potatoes, salt, bay leaf, thyme, and vegetable broth. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15–20 minutes, or until the potatoes are easily pierced with a fork.

4. Remove the bay leaf and thyme stems. Blend with an immersion blender until the desired consistency is reached, or carefully process the soup in batches using a countertop blender.

5. Taste and adjust seasoning as needed. Serve topped with chopped chives and freshly ground black pepper.

Notes

For a thick, creamy soup, blend thoroughly. For more texture, blend only partially so some potato and leek pieces remain.

For a thinner consistency, mix in an additional 1–2 cups vegetable broth. This can also stretch the recipe for additional servings.

Refrigerate leftovers in a sealed container for 3–4 days or freeze in a freezer-safe container for up to 3 months.

Individual frozen portions can be reheated in the microwave for roughly 2–3 minutes.

Vegetable broth keeps the soup vegetarian, while chicken broth can be substituted.

Yukon Gold potatoes are recommended for their creamy consistency and golden color.

Avoid browning or caramelizing the leeks. Lower the heat if necessary.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup Recipes
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: About 1 1/4 cups
Calories: 290
Sugar: 6 g
Sodium: 1258 mg
Fat: 7 g
Saturated Fat: 1 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 52 g
Fiber: 6 g
Protein: 6 g
Cholesterol: 0 mg