Description
This Rich & Creamy Potato Leek Soup is a comforting and velvety smooth soup made with sautéed leeks, tender Yukon gold potatoes, and a touch of heavy cream. It's a perfect dish for chilly days and offers a delightful blend of flavors with fresh thyme garnish and a smooth texture that everyone will love.
Ingredients
Scale
Main 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
- Sauté Leeks: Bring a medium pot to medium heat and add butter and olive oil. Once melted, add the leeks and sauté for 5-7 minutes until softened but not caramelized.
- Add Potatoes and Season: Add the cubed potatoes to the pot and season with salt and pepper.
- Add Stock and Simmer: Pour in enough vegetable stock to completely cover the vegetables. Cover the pot with a lid, leaving a small opening, and bring to a strong simmer.
- Cook Until Tender: Cook the soup until the potatoes are incredibly tender, about 35 minutes.
- Blend Soup Smooth: Turn off heat and use an immersion blender or a high-powered blender to blend the soup until it is incredibly smooth.
- Add Cream: Pour in the heavy cream and stir gently to incorporate it into the soup.
- Serve and Garnish: Ladle the soup into bowls and garnish with fresh thyme, a drizzle of olive oil, and additional black pepper and salt to taste.
Notes
- This soup is easy to make with simple ingredients and requires minimal prep time.
- Use an immersion blender for easier blending directly in the pot, or transfer to a blender in batches if needed.
- Garnish with fresh thyme and a drizzle of olive oil to enhance flavor and presentation.
- For a lighter version, substitute heavy cream with half-and-half or coconut cream for vegan adaptation.
- Serve with crusty bread for a complete meal.
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
