Description
This rich and creamy potato leek soup features sautéed leeks and tender Yukon gold potatoes blended together with vegetable stock and finished with heavy cream for a velvety smooth texture. Perfectly seasoned and garnished with fresh thyme and a drizzle of olive oil, it's a comforting and elegant starter or light meal.
Ingredients
Scale
Soup Base
- 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: 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 seasoning: 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 potatoes: Cook the potato leek soup until the potatoes are incredibly tender, about 35 minutes.
- Blend soup: Turn off the heat and use an immersion blender or high-powered blender to blend the soup until incredibly smooth.
- Add cream: Pour in the heavy cream and stir thoroughly to combine.
- Serve and garnish: Ladle the soup into bowls and garnish with fresh thyme, a drizzle of olive oil, and additional black pepper and salt as desired.
Notes
- Use Yukon gold potatoes for a creamy texture and buttery flavor.
- Be sure to clean the leeks thoroughly to remove any grit.
- You can substitute vegetable stock with chicken stock if not vegetarian.
- For a lighter version, reduce or omit the heavy cream.
- This soup pairs well with crusty bread or a simple green salad.
- Blending the soup until very smooth creates the signature velvety texture.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
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
