Leek and Thyme Soup
Warm up with the velvety embrace of Leek and Thyme Soup, a comforting and elegant dish that celebrates the earthy flavors of fresh leeks, creamy potatoes, and aromatic thyme. This quick and easy soup recipe, ready in just 45 minutes, features wholesome ingredients like sautéed garlic and onion for depth, a touch of heavy cream for richness, and vegetable stock for a perfectly balanced base. Blended to a silky smooth texture, this soup is ideal for a satisfying lunch or a cozy starter. Garnish with fresh parsley for a pop of color and serve with crusty bread to complete this heartwarming meal. Perfect for weeknight dinners or entertaining, this soup is a celebration of simple, seasonal ingredients at their finest.
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Recipe Information
Ingredients
- 4 large leeks
- 2 medium potatoes
- 1 medium onion
- 2 sprigs fresh thyme
- 2 small garlic cloves
- 2 tablespoons butter
- 1 tablespoon olive oil
- 6 cups vegetable stock
- 0.5 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
- 1 loaf crusty bread (optional, for serving)
Instructions
Prepare the leeks by cutting off the dark green tops, leaving the white and pale green parts. Slice them in half lengthwise, rinse thoroughly to remove any dirt, and slice thinly.
Peel and dice the potatoes into roughly 1/2-inch cubes. Finely chop the onion and mince the garlic.
In a large pot, melt the butter with the olive oil over medium heat. Add the onions and garlic, cooking until softened and fragrant, about 3-4 minutes.
Add the sliced leeks to the pot and sauté them for 6-8 minutes, stirring occasionally, until softened but not browned.
Add the diced potatoes, vegetable stock, sprigs of thyme, salt, and black pepper to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, or until the potatoes are tender.
Remove the thyme sprigs and turn off the heat. Use an immersion blender to puree the soup until smooth, or carefully transfer it in batches to a countertop blender and blend.
Stir in the heavy cream and adjust seasoning with additional salt and pepper, if needed. Reheat gently if the soup has cooled too much during blending.
Ladle the soup into bowls and garnish with chopped fresh parsley, if desired. Serve hot with crusty bread on the side.
Nutrition Facts
Calories |
3136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.1 g | 136% | |
| Saturated Fat | 45.4 g | 227% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 8176 mg | 355% | |
| Total Carbohydrate | 471.3 g | 171% | |
| Dietary Fiber | 46.3 g | 165% | |
| Total Sugars | 63.6 g | ||
| Protein | 81.8 g | 164% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 832 mg | 64% | |
| Iron | 36.9 mg | 205% | |
| Potassium | 6538 mg | 139% | |
*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.
