Potato Leek Soup
A creamy, flavorful Potato Leek Soup that’s rich in fiber and nutrients, yet simple to prepare. Perfect for weeknight dinners, cozy lunches, or make-ahead meals, this soup combines tender potatoes and sweet leeks with a hint of garlic and thyme for a smooth, satisfying dish.
Equipment
- 1 large pot or Dutch oven
- 1 immersion blender (or upright blender)
- Measuring Cups and Spoons
- Chef’s Knife
- Cutting board
Ingredients
For the Soup:
- 4 large leeks white and light green parts only, chopped
- 3 tbsp unsalted butter
- 1 tsp sea salt
- Freshly ground black pepper to taste
- 2 lbs Yukon gold or yellow potatoes peeled and chopped
- 3 garlic cloves grated
- 6 cups leek top broth or vegetable broth
- 3 fresh thyme sprigs
- 1 cup milk or heavy cream
- 1 tbsp fresh lemon juice optional
- Chopped fresh chives for garnish
Optional Leek Top Broth:
- 4 large leeks dark green tops only, chopped
- 12 cups water
- 8 fresh thyme sprigs
- 5 garlic cloves smashed
- 1 tbsp sea salt
- 1 tbsp black peppercorns
Instructions
- Prepare the Leek Top Broth (Optional): If you want to intensify the leek flavor in your soup, start by making the leek top broth. Separate the dark green tops from 4 large leeks and wash them thoroughly to remove any dirt or grit. Chop the tops roughly. In a large stockpot, combine the chopped leek tops with 12 cups of water, 8 thyme sprigs, 5 smashed garlic cloves, 1 tablespoon sea salt, and 1 tablespoon black peppercorns. Bring the mixture to a vigorous boil over high heat, then reduce the heat to a gentle simmer. Allow the broth to simmer for about 30 minutes to extract all the sweet, aromatic flavors. Once done, strain the liquid through a fine mesh sieve or cheesecloth, reserving 6 cups for the soup. Any leftover broth can be refrigerated for up to a week or frozen for future recipes.
- Wash and Chop the Soup Leeks: Focus on the white and light green portions of 4 large leeks for the soup base. Slice them lengthwise and rinse under running water to remove hidden soil layers between the leaves. Chop the leeks into roughly ½-inch pieces to ensure even cooking. Proper cleaning is essential to avoid a gritty texture in the finished soup.
- Sauté the Leeks with Butter: In a large pot or Dutch oven, melt 3 tablespoons of unsalted butter over medium heat. Once melted, add the chopped leeks, 1 teaspoon sea salt, and a few grinds of freshly ground black pepper. Stir the leeks to coat them evenly with butter. Cook for 8–10 minutes, stirring occasionally, until the leeks become tender and translucent. Watch closely to prevent browning, as this can alter the delicate flavor. If the leeks begin to brown before softening, reduce the heat slightly. This step is crucial to bring out the natural sweetness of the leeks and form a flavorful base for the soup.
- Add Potatoes, Garlic, and Broth: Peel and chop 2 pounds of Yukon gold or yellow potatoes into roughly 1-inch cubes. Add the potatoes to the pot along with 3 grated garlic cloves. Pour in 6 cups of prepared leek top broth or vegetable broth and add 3 fresh thyme sprigs, keeping them bundled if desired for easy removal later. Stir gently to combine all ingredients. Bring the mixture to a simmer over medium heat. This combination of leeks, potatoes, garlic, and aromatic broth will form the core of your creamy soup.
- Simmer Until Tender: Allow the soup to simmer gently for approximately 20 minutes, or until the potatoes are very soft when pierced with a fork. Stir occasionally to prevent sticking and ensure even cooking. At this stage, the flavors meld beautifully, creating a rich, aromatic base. Once the potatoes are tender, remove the thyme sprigs from the pot to avoid overpowering the delicate taste.
- Blend the Soup Until Smooth: Use an immersion blender directly in the pot to blend the soup until smooth and creamy. If using a regular upright blender, carefully transfer the soup in batches, blending until velvety and uniform in texture. Return the blended soup to the pot if necessary. This step transforms the ingredients into a silky, comforting texture that defines classic potato leek soup.
- Incorporate Cream or Milk: Stir in 1 cup of milk or heavy cream to enrich the soup and add a luxurious creaminess. Heat gently over low-medium heat, taking care not to bring it to a boil, which could curdle the milk or cream. Taste and adjust seasoning, adding additional salt, pepper, or 1 tablespoon fresh lemon juice if desired to brighten the flavors. This balance ensures the soup is both rich and refreshing on the palate.
- Garnish and Serve: Ladle the soup into bowls and garnish generously with chopped fresh chives for a burst of color and subtle oniony flavor. Serve immediately while hot for the best experience. This soup pairs beautifully with crusty bread, a light salad, or can be enjoyed on its own as a wholesome, satisfying meal.
Notes
- Use only the white and light green parts of the leeks for the soup; the dark green tops can be saved for making flavorful broth.
- Yukon gold or yellow potatoes are preferred for a creamy texture, but russet potatoes can work if peeled.
- Adjust cream or milk to taste; use whole milk for lighter soup or heavy cream for extra richness.
- Garlic enhances flavor but should be grated to blend smoothly.
- Fresh thyme is preferred, but dried thyme can be substituted in a pinch.
- Lemon juice brightens the flavor but is optional depending on taste preference.
- Soup can be made ahead and reheated gently over low heat.
