Description
This rich and creamy potato leek soup combines sautéed leeks, tender Yukon gold potatoes, and a touch of heavy cream, blended into a velvety smooth and comforting bowl perfect for any meal.
Ingredients
Scale
Soup Ingredients
- 2 tablespoons olive oil (+ more for garnish)
- 2 tablespoons unsalted butter
- 1 pound Yukon gold potatoes, peeled and chopped into 1/2 inch cubes
- 2-3 medium leeks, cut in half, sliced and cleaned well
- 1 teaspoon Kosher salt (to taste)
- 1/2 teaspoon ground black pepper (+ more for garnish)
- 5 cups vegetable stock
- 1/2 cup heavy cream
- Fresh thyme leaves, removed from stem, for garnish
Instructions
- Heat fat and sauté leeks: In a medium pot over medium heat, add butter and olive oil. Once melted, add the leeks and sauté for 5-7 minutes until softened but not caramelized.
- Add potatoes and seasoning: Add the cubed potatoes to the pot and season with salt and pepper, stirring to combine.
- Add stock and simmer: Pour in enough vegetable stock to completely cover the vegetables. Cover with the lid, leaving a small opening, and bring to a strong simmer.
- Cook until tender: Let the soup cook until the potatoes are incredibly tender, about 35 minutes.
- Blend the soup: Turn off the heat and use an immersion blender or high-powered blender to puree the soup until completely smooth and creamy.
- Add cream and mix: Stir in the heavy cream until fully incorporated.
- Serve and garnish: Ladle the soup into bowls and garnish with fresh thyme leaves, a drizzle of olive oil, and additional black pepper and salt to taste.
Notes
- Use Yukon gold potatoes for the creamiest texture and natural sweetness.
- Make sure to clean leeks thoroughly to remove any grit trapped between layers.
- For a dairy-free version, substitute heavy cream with full-fat coconut milk or cashew cream.
- Adjust seasoning at the end after blending to suit your taste.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- Use vegetable stock to keep this soup vegetarian and suitable for most diets.
Nutrition
- Serving Size: 1 cup
- Calories: 366 kcal
- Sugar: 11 g
- Sodium: 467 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 43 mg
