California Pizza Kitchen Potato Leek Soup
Indulge in the creamy comfort of California Pizza Kitchen Potato Leek Soup, a rich and velvety delight that perfectly balances hearty Yukon gold potatoes with the delicate sweetness of sautéed leeks and a hint of garlic. This classic soup marries simplicity with sophistication, enhanced by a touch of heavy cream for an irresistibly smooth texture. Expertly seasoned with thyme and freshly cracked black pepper, every spoonful is a warm, cozy embrace. Ideal for weeknight dinners or as an elegant starter, this soup is ready in under an hour and garnished with fresh chives for a vibrant finish. Perfect for fans of comforting potato soup recipes, it’s a timeless dish that will have everyone asking for seconds!
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 3 medium Leeks (white and light green parts only, cleaned and sliced)
- 2 Garlic cloves (minced)
- 4 cups Yukon gold potatoes (peeled and diced)
- 5 cups Chicken or vegetable stock
- 1 cup Heavy cream
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Fresh thyme leaves (optional)
- 2 tablespoons Chives (chopped, for garnish)
Instructions
In a large pot, heat the butter and olive oil over medium heat until the butter is melted and foamy.
Add the sliced leeks and sauté for 6-8 minutes, stirring occasionally, until they are soft and translucent. Avoid browning them.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the diced potatoes to the pot, followed by the chicken or vegetable stock. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the potatoes are very tender.
Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and puree until smooth.
Stir in the heavy cream, salt, black pepper, and fresh thyme leaves (if using). Adjust seasoning to taste as needed.
Return the pot to low heat and cook for another 5 minutes, stirring occasionally, to allow the flavors to meld.
Serve the soup hot, garnished with chopped chives.
Nutrition Facts
Calories |
2342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.8 g | 205% | |
| Saturated Fat | 81.0 g | 405% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 364 mg | 121% | |
| Sodium | 7998 mg | 348% | |
| Total Carbohydrate | 196.3 g | 71% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 20.3 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 271 mg | 21% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 4786 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
