Potato Leek Soup
With a smooth, creamy texture and a rich, earthy flavor, this Potato Leek Soup is a comforting, cozy dish that comes together in just over 30 minutes. Drizzle with leek oil before serving for an impressive starter.
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Soup
Cuisine: American
Keyword: leek and potato soup, potato leek soup, potato leek soup recipe
Servings: 8 people
Calories: 225kcal
- 4-5 cups leeks sliced ¼ inch thin
- 3 Tablespoons Olive Oil
- 2 Tablespoons Salted Butter
- 4 cloves garlic minced
- 1 Tablespoon fresh Thyme or 2 stems
- 2 pounds thin skin potatoes sliced ¼ inch thin (yellow potatoes were used here)
- 4 cups chicken broth
- 1 teaspoon of salt or more to taste
- ½ teaspoon black pepper
- ½ cup sour cream
- Fresh Thyme Leaves Fresh chopped parsley leaves, or chopped chives for serving garnish.
- Drizzle with fresh cream or optional leek oil.
- Optional: Make a batch of Leek oil using the green tops to add a colorful and flavorful drizzle as a garnish.
Slice the green tops off the leeks and set aside.
Using a sharp knife or mandolin, thinly slice the white portion of the leek to approximately ¼ inch wide.
Using the same method as above, thinly slice the cleaned potatoes. Set aside.
Add the leek slices to a strainer and rinse thoroughly under cold water to remove dirt.
Heat the olive oil in a Dutch oven or medium heat.
Add the sliced leeks, minced garlic, and Thyme, and saute until everything is tender and golden in color.
Add the sliced potatoes, chicken stock, butter, salt, and pepper.
Bring everything to a boil, then cover, and turn the heat to low or medium/low to maintain a simmer for approximately 20 minutes or until the potatoes are fork tender.
Once everything is cooked through and tender, use an immersion blender to puree the soup until it reaches the texture you desire.
Add the sour cream and whisk until combined.
Add salt and pepper until you reach the flavor you desire.
Optional Leek Oil:
- Thinly slice the green tops of one leek.
- Add to salted, boiling water.
- Cook for 1 and ½ minutes.
- Drain and immediately put into a bowl of ice water until cool.
- Drain the water and dry as well as you can with paper towels.
- Add the leeks and 1 cup of olive oil to a blender, blend until fairly smooth, and allow it to sit.
- When ready to use, drain the bright green oil off the top and drizzle on the soup.
Calories: 225kcal | Carbohydrates: 28g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 770mg | Potassium: 611mg | Fiber: 3g | Sugar: 4g | Vitamin A: 966IU | Vitamin C: 30mg | Calcium: 67mg | Iron: 2mg