Description
This Creamy Potato Leek Soup is a classic, comforting dish perfect for any season. Featuring tender Yukon Gold potatoes and mild leeks simmered in flavorful broth, then blended to a smooth and velvety texture with cream, this soup is easy to make and deeply satisfying. Garnished with fresh parsley or chives, it makes an elegant appetizer or a hearty meal on its own.
Ingredients
Scale
Soup Base
- 4 tbsp unsalted butter
- 4 large leeks, white & light green parts only, cleaned & sliced
- 4 cloves garlic, minced
- 4 lbs Yukon Gold potatoes, peeled & diced
- 8 cups chicken or vegetable broth
Seasoning & Finishing
- 2 tsp salt (adjust to taste)
- 1 tsp white pepper (or black pepper)
- ½ tsp dried thyme (optional)
- 2 cups heavy cream (or half-and-half)
- 4 tbsp chopped fresh parsley or chives (for garnish)
Instructions
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the sliced leeks and cook for 5 to 7 minutes until they become soft and translucent. Stir in the minced garlic and cook for an additional 1 minute to release its aroma, making sure not to burn it.
- Cook Potatoes: Add the peeled and diced Yukon Gold potatoes to the pot along with the chicken or vegetable broth, dried thyme if using, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 20 to 25 minutes, or until the potatoes are tender and easily pierced with a fork.
- Blend: Remove the pot from heat. Using an immersion blender, carefully purée the soup directly in the pot until it reaches a smooth, creamy consistency. Alternatively, work in batches using a regular blender, then return the blended soup to the pot.
- Add Cream: Stir in the heavy cream or half-and-half gradually. Reheat the soup gently over low heat, ensuring it does not boil to prevent curdling. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Ladle the creamy potato leek soup into bowls. Garnish with freshly chopped parsley or chives for a pop of color and flavor. Serve warm and enjoy.
Notes
- For a richer flavor, substitute half-and-half with full heavy cream.
- Use vegetable broth to keep the soup vegetarian.
- Ensure leeks are well cleaned to remove any grit or dirt.
- The soup can be reheated gently on the stovetop but avoid boiling once cream is added.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
