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.
Servings: 8 people
Calories: 225kcal
Ingredients
- 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.
Instructions
- 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.
Notes
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.
Nutrition
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