Leek and Potato Soup
Leek and potato soup blends tender potatoes, buttery leeks, and fresh thyme into a creamy, comforting one-pot soup finished with a touch of heavy cream.
Equipment
Ingredients
- 3 tablespoons unsalted butter
- 3 large leeks - white and light green parts only, sliced thin (about 3 to 4 cups)
- 3 cloves garlic - minced
- 2 pounds Yukon Gold potatoes - peeled and cut into 1-inch pieces
- 6 cups low-sodium chicken broth
- 2 bay leaves
- 3 sprigs fresh thyme
- 1 teaspoon kosher salt - plus more to taste
- ½ teaspoon black pepper
- ¾ cup heavy cream
- Fresh parsley - finely chopped, for serving
- Sour cream - for serving
Instructions
- Slice the white and light green parts of the leeks. Rinse well under cold water and drain, so no grit is left between the layers.
- Melt the butter in a large Dutch oven or soup pot over medium heat.
- Add the leeks and cook 8 to 10 minutes, stirring, until softened. Don't let them brown.
- Add the garlic and cook 30 seconds, until fragrant.
- Add the potatoes, chicken broth, bay leaves, thyme, salt, and pepper. Stir.
- Bring to a gentle boil, then reduce heat, partially cover, and simmer 15 to 20 minutes, until the potatoes are very tender.
- Remove the bay leaves and thyme stems.
- Use an immersion blender to partially blend, leaving some potato pieces for texture.
- Stir in the heavy cream and cook over low heat 2 to 3 minutes, until warm.
- Taste and adjust salt and pepper. Garnish with chopped parsley and sour cream before serving.
Notes
- Wash the leeks well. Slice them first, then swish in a bowl of cold water and drain — this is the best way to remove the grit that hides between the layers.
- Don't rush the leeks. Cook them low and slow until soft and sweet, but don't let them brown, or the soup will taste off.
- Leave some texture. Blend only partially so a few soft potato pieces remain in every bowl.
- A regular blender works too. If you don't have an immersion blender, blend about half the soup in batches, then stir it back into the pot.
- Make it vegetarian by swapping the chicken broth for vegetable broth.
- For a garnish, a drizzle of olive oil or a little extra cream over the top looks nice and adds richness.
Nutrition
Serving: 1servingCalories: 252kcalCarbohydrates: 28gProtein: 7gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 37mgSodium: 364mgPotassium: 721mgFiber: 3gSugar: 3gVitamin A: 1038IUVitamin C: 27mgCalcium: 61mgIron: 2mg
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
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