Description
This creamy potato leek soup is the ultimate comfort food, made with buttery Yukon Gold potatoes, tender leeks, and a swirl of heavy cream. Rich, cozy, and vegetarian-friendly, it’s perfect for cold nights or make-ahead meals.
Ingredients
3 tablespoons unsalted butter
4 large leeks (white and light green parts only), roughly chopped (about 5 cups)
3 cloves garlic, peeled and smashed
2 pounds Yukon Gold potatoes, peeled and diced into ½-inch pieces
7 cups vegetable broth
2 bay leaves
3 sprigs fresh thyme
1 teaspoon salt
¼ teaspoon ground black pepper
1 cup heavy cream
Chopped fresh chives, for garnish (optional)
Instructions
1. In a large pot over medium heat, melt the butter. Add the leeks and garlic, cooking for about 10 minutes until they are soft and tender, stirring regularly. Avoid browning.
2. Add the potatoes, vegetable broth, bay leaves, thyme, salt, and black pepper. Bring to a boil, then cover and reduce heat to low. Let it simmer for about 15 minutes, or until potatoes are very soft.
3. Remove the bay leaves and thyme sprigs. Purée the soup using an immersion blender until smooth. (Alternatively, blend in batches using a standard blender, leaving space for steam to escape.)
4. Stir in the heavy cream and bring back to a gentle simmer. Taste and adjust seasoning. If the soup is too thick, add more broth or water to thin; if too thin, simmer until it thickens slightly.
5. Serve warm, garnished with chopped chives if desired.
Notes
To make this soup dairy-free, swap the butter for olive oil and the cream for a plant-based alternative like oat or cashew cream. For a chunkier texture, blend only half the soup and stir it back in. Store leftovers in the fridge for up to 4 days or freeze without cream for up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: French-Inspired