Description

A rich and creamy potato leek soup that is simple to make and perfect for a comforting meal. This classic recipe features tender leeks sautéed in olive oil, simmered with Yukon Gold potatoes in vegetable broth, and blended to a smooth consistency for a velvety finish. Garnished with fresh chives and black pepper, it makes a wholesome appetizer or light main course suitable for any season.

Ingredients

Scale

Soup Base

2 tablespoons extra-virgin olive oil
3 large leeks (white and light green parts only, cleaned and chopped)
2 garlic cloves, minced
4 cups vegetable broth (more for thinner texture)
2 pounds Yukon Gold potatoes, peeled and diced into ½-inch pieces
1 teaspoon kosher salt
1 bay leaf
2 sprigs fresh thyme

Garnish

Freshly chopped chives
Freshly ground black pepper

Cook Mode Prevent your screen from going dark

Instructions

Slice and Prep Leeks: Trim the leeks by slicing off the stem and green leaves, keeping the white and light green parts. Cut the leeks in half lengthwise, then chop across into small pieces.
Clean Leeks: Place the chopped leeks into a colander and rinse thoroughly under cold running water to remove dirt and grit.
Sauté Leeks: Heat olive oil in a large pot or Dutch oven over medium heat. Add the cleaned leeks and sauté for 8 to 10 minutes until they soften but do not brown. Add minced garlic and cook for another minute, stirring continuously.
Simmer Potatoes: Add the diced potatoes, kosher salt, bay leaf, fresh thyme sprigs, and vegetable broth to the pot. Bring the mixture to a boil over high heat, then reduce heat to low, cover, and simmer for 15 to 20 minutes or until the potatoes are tender when pierced with a fork.
Blend the Soup: Remove and discard the bay leaf and thyme sprigs. Use an immersion blender to puree the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a high-powered blender to blend thoroughly.
Serve: Ladle the smooth potato leek soup into bowls and garnish with freshly chopped chives and a sprinkle of freshly ground black pepper. Serve warm.

Notes

For a thinner soup, add additional vegetable broth or water to reach desired consistency.
Be careful not to brown the leeks when sautéing to maintain a delicate flavor.
The soup can be refrigerated for up to 3 days or frozen for up to 2 months.
Use an immersion blender for convenience and less cleanup, but a countertop blender works well too.
Yukon Gold potatoes are recommended for their creamy texture and buttery flavor.