Potato Leek Soup

Name: Potato Leek Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: 3 tbsp unsalted butter; 3 whole leeks white and light green parts only, halved lengthwise and thinly sliced, rinsed well; 3 cloves garlic minced; 2 lb Yukon Gold potatoes peeled and cut into 1-inch chunks; 5 cup chicken broth low-sodium;; vegetable broth for vegetarian; 1 tsp fresh thyme leaves; 1/2 tsp dried thyme; 1 tsp salt plus more; 0.25 tsp white pepper freshly ground;; black pepper; 0.5 cup heavy cream; half-and-half for a lighter version; 2 tbsp fresh chives thinly sliced; 0.25 cup sour cream for dolloping

Soup

French50 min6 servingsEasy

About this recipe

A velvety, comforting classic made with tender Yukon Gold potatoes and sweet sautéed leeks simmered in savory broth, then blended to a silky finish. Rich enough to satisfy on a cold evening, yet simple enough for a weeknight pot. Serve with crusty bread for dunking.

Instructions

1
Melt the butter in a large Dutch oven or heavy-bottomed pot over ^[medium heat]. Add the sliced leeks and a pinch of salt. Cook, stirring occasionally, until the leeks are very soft and lightly golden, about 8–10 minutes. Add the minced garlic and thyme and cook for 1 more minute until fragrant.
2
Add the yukon gold potatoes chunks, chicken broth, 1 tsp salt, and white pepper. Stir to combine and bring to a boil over ^[high heat]. Reduce the heat to ^[medium-low], cover, and simmer until the yukon gold potatoes are completely tender and easily pierced with a fork, about 20 minutes.
3
Remove the pot from the heat. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until silky, then return to the pot. For a chunkier texture, blend only half the soup.
4
Return the pot to ^[low heat] and stir in the heavy cream. Taste and adjust seasoning with additional salt and black pepper as needed. Heat gently for 2–3 minutes until warmed through — do not boil after adding the heavy cream.
5
Ladle the soup into bowls and garnish with a dollop of sour cream and a sprinkle of fresh chives if desired. Serve immediately with crusty bread on the side.

Potato Leek Soup

Soup

French50 min6 servingsEasy

About this recipe

Instructions

1
Melt the butter in a large Dutch oven or heavy-bottomed pot over ^[medium heat]. Add the sliced leeks and a pinch of salt. Cook, stirring occasionally, until the leeks are very soft and lightly golden, about 8–10 minutes. Add the minced garlic and thyme and cook for 1 more minute until fragrant.
2
Add the yukon gold potatoes chunks, chicken broth, 1 tsp salt, and white pepper. Stir to combine and bring to a boil over ^[high heat]. Reduce the heat to ^[medium-low], cover, and simmer until the yukon gold potatoes are completely tender and easily pierced with a fork, about 20 minutes.
3
Remove the pot from the heat. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until silky, then return to the pot. For a chunkier texture, blend only half the soup.
4
Return the pot to ^[low heat] and stir in the heavy cream. Taste and adjust seasoning with additional salt and black pepper as needed. Heat gently for 2–3 minutes until warmed through — do not boil after adding the heavy cream.
5
Ladle the soup into bowls and garnish with a dollop of sour cream and a sprinkle of fresh chives if desired. Serve immediately with crusty bread on the side.