Hearty Potato and Leek Soup
Warm, comforting, and irresistibly creamy, this Hearty Potato and Leek Soup is the ultimate cold-weather dish. Made with tender russet potatoes, buttery leeks, and a hint of fresh thyme, this classic recipe strikes the perfect balance between flavor and simplicity. The soup is blended to velvety perfection and enriched with a touch of heavy cream for an extra layer of indulgence. Whether you’re preparing a cozy family dinner or looking for an impressive starter, this wholesome, easy-to-make soup is sure to please. Garnish with fresh parsley for a burst of brightness, and serve with crusty bread for a complete and satisfying meal. With only 20 minutes of prep and customizable with chicken or vegetable stock, this recipe is perfect for busy weeknights without sacrificing flavor.
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Recipe Information
Ingredients
- 3 stalks Leeks
- 4 medium Russet potatoes
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 3 cloves Garlic
- 5 cups Chicken or vegetable stock
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Fresh thyme
- 2 tablespoons Fresh parsley
Instructions
Begin by preparing the leeks. Cut off the dark green tops and roots, leaving only the white and light green parts. Slice the leeks in half lengthwise, then into thin half-moons. Rinse thoroughly under running water to remove any dirt and grit.
Peel the potatoes and dice them into roughly 1-inch cubes. Set aside.
In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Once melted, add the leeks and sauté for 5-7 minutes, stirring frequently, until softened and fragrant.
Mince the garlic and add it to the pot. Stir and cook for an additional 1-2 minutes, being careful not to let the garlic burn.
Add the diced potatoes to the pot, followed by the chicken or vegetable stock. Sprinkle in the salt, black pepper, and fresh thyme. Stir to combine.
Increase the heat and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the potatoes are fork-tender.
Using an immersion blender, carefully puree the soup directly in the pot until smooth and creamy. Alternatively, you can work in batches to blend the soup in a countertop blender, then return it to the pot.
Stir in the heavy cream, then taste and adjust seasoning as necessary, adding more salt or pepper if desired.
Allow the soup to heat through for an additional 5 minutes on low heat, but do not let it boil.
Serve the soup warm, garnished with freshly chopped parsley and an extra sprinkle of black pepper, if desired.
Nutrition Facts
Calories |
2055 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.5 g | 156% | |
| Saturated Fat | 64.8 g | 324% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 6896 mg | 300% | |
| Total Carbohydrate | 198.7 g | 72% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 21.1 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 349 mg | 27% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 4724 mg | 101% | |
*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.
