Potato and Leek Soup
Warm up with the comforting, velvety goodness of this classic Potato and Leek Soup, a hearty and flavorful dish perfect for chilly evenings. Made with tender Yukon Gold potatoes, fragrant leeks, and a touch of garlic, this soup is simmered in rich vegetable broth and blended until luxuriously smooth. Heavy cream adds just the right amount of indulgence, while fresh thyme and bay leaves provide aromatic depth. Finished with a sprinkling of vibrant chives, this gluten-free soup is as pleasing to the eye as it is to the palate. Quick to prepare and ideal for entertaining or meal prep, this recipe serves six and pairs beautifully with crusty bread or a green salad. For a bowl of pure comfort, this Potato and Leek Soup delivers every time!
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Recipe Information
Ingredients
- 3 large leeks
- 2 tablespoons unsalted butter
- 2 cloves garlic
- 4 medium Yukon Gold potatoes
- 5 cups vegetable broth
- 1 cup heavy cream
- 2 bay leaves
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup chopped chives
Instructions
Cut off the dark green leafy parts of the leeks, leaving the white and light green parts. Slice them lengthwise and rinse thoroughly under cold water to remove sand and dirt. Slice the clean leeks thinly.
In a large pot, melt the butter over medium heat. Add the sliced leeks and cook, stirring occasionally, until they are soft but not browned, about 5-7 minutes.
Mince the garlic and add it to the pot, cooking for an additional 1-2 minutes until fragrant.
Peel and dice the potatoes into 1-inch cubes. Add them to the pot, stirring to coat with the butter and leek mixture.
Pour in the vegetable broth, ensuring the potatoes and leeks are covered. Add the bay leaves, fresh thyme, salt, and pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for about 20-25 minutes, or until the potatoes are tender and easy to mash.
Remove the bay leaves. Puree the soup using an immersion blender directly in the pot or transfer in batches to a stand blender until smooth.
Stir in the heavy cream, and gently heat the soup over low heat until warmed through. Adjust seasoning as needed with additional salt and pepper.
Serve hot, garnished with chopped chives for a fresh burst of flavor.
Nutrition Facts
Calories |
2352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.4 g | 149% | |
| Saturated Fat | 64.3 g | 322% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 5396 mg | 235% | |
| Total Carbohydrate | 281.9 g | 103% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 40.6 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 645 mg | 50% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 6601 mg | 140% | |
*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.
