Classic Leek Soup
Cozy up with a bowl of velvety **Classic Leek Soup**, a soul-warming blend of tender leeks, creamy Yukon gold potatoes, and fragrant herbs like thyme and bay leaf. This comforting recipe starts with sautéed leeks and garlic in rich, unsalted butter, creating a flavorful base that’s simmered to perfection in chicken or vegetable stock. Finished with a splash of heavy cream for luxurious texture and garnished with fresh chives, this creamy soup is a celebration of simple, wholesome ingredients. Whether served as a light starter or a satisfying main course paired with crusty bread, this versatile recipe is perfect for weeknight dinners or elegant gatherings. With just 15 minutes of prep and 35 minutes of cook time, it’s an easy way to elevate your soup repertoire! Keywords: classic leek soup, creamy soup recipe, potato leek soup, homemade soup, vegetarian soup option.
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Recipe Information
Ingredients
- 4 large leeks
- 3 tablespoons unsalted butter
- 2 cloves garlic
- 2 large Yukon gold potatoes
- 6 cups chicken or vegetable stock
- 0.5 cup heavy cream
- 1 whole bay leaf
- 2 teaspoons fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup chives
Instructions
Begin by cleaning the leeks thoroughly. Trim off the root end and the dark green tops, keeping only the white and light green parts. Slice the leeks lengthwise and rinse under cold water to remove any grit. Slice the leeks crosswise into thin half-moons.
Melt the butter in a large pot over medium heat. Add the sliced leeks and minced garlic (mince the garlic beforehand) to the pot. Sauté for about 10 minutes until the leeks are soft and translucent, stirring occasionally to prevent browning.
While the leeks are cooking, peel and dice the Yukon gold potatoes into small cubes.
Add the diced potatoes to the pot along with the chicken or vegetable stock, bay leaf, and fresh thyme. Stir to combine.
Bring the mixture to a simmer. Cover the pot and cook for 20 minutes, or until the potatoes are tender when pierced with a fork.
Remove the pot from heat and discard the bay leaf. Use an immersion blender to purée the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend until smooth, then return it to the pot.
Stir in the heavy cream, then season the soup with salt and black pepper to taste.
Ladle soup into bowls and garnish with chopped fresh chives before serving.
Nutrition Facts
Calories |
542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.1 g | 27% | |
| Saturated Fat | 11.5 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 1852 mg | 81% | |
| Total Carbohydrate | 83.4 g | 30% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 22.0 g | ||
| Protein | 11.5 g | 23% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 313 mg | 24% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1395 mg | 30% | |
*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.
