Potato Leek Soup
Indulge in the comforting warmth of homemade Potato Leek Soup, a classic recipe brimming with rich, velvety flavors and wholesome ingredients. This creamy soup starts with tender leeks sautéed in olive oil and butter, paired perfectly with russet potatoes and a fragrant touch of garlic and thyme. Simmered in a hearty chicken or vegetable stock and finished with a splash of luscious heavy cream, each spoonful delivers a soothing, earthy depth that’s perfect for chilly days. The recipe’s simple preparation and robust flavor make it an ideal weekday dinner or starter for a special occasion. Serve it fresh with a sprinkle of chopped chives to elevate its presentation and enhance its savory charm. Perfect for fans of comforting soups, this dish is gluten-free and easily customizable for vegetarian preferences.
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Recipe Information
Ingredients
- 3 large leeks
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 pieces garlic cloves
- 4 medium russet potatoes
- 6 cups chicken or vegetable stock
- 1 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped chives
Instructions
Firstly, prepare the leeks by trimming and discarding the dark green tops. Slice the remaining white and light green parts thinly. Rinse them thoroughly in a colander to remove any dirt or sand.
Peel and finely mince the garlic cloves.
Peel the russet potatoes and chop them into one-inch cubes.
In a large pot, heat the olive oil and butter over medium heat. Add the leeks and garlic, stirring frequently for about 5-7 minutes, until the leeks are soft and translucent but not browned.
Add the chopped potatoes to the pot, followed by the chicken or vegetable stock. Stir in the fresh thyme leaves, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for about 30 minutes, or until the potatoes are very tender.
Once the potatoes are cooked, use an immersion blender to purée the soup directly in the pot until smooth. Alternatively, work in batches to purée the soup in a blender, then return it to the pot.
Stir in the heavy cream and allow the soup to heat through for another 5 minutes without bringing it to a boil.
Taste and adjust seasoning if necessary.
Serve the soup hot, garnished with chopped chives. Enjoy your comforting bowl of potato leek soup!
Nutrition Facts
Calories |
2085 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.3 g | 173% | |
| Saturated Fat | 67.0 g | 335% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 7720 mg | 336% | |
| Total Carbohydrate | 174.1 g | 63% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 14.5 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 246 mg | 19% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 4412 mg | 94% | |
*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.
