If you’re searching for a soul-warming dish that balances silky texture with fresh herbal brightness, this Creamy Potato Leek Soup with Fresh Thyme and Sour Cream Recipe is absolutely the one to try. With tender potatoes and sweet leeks gently cooked and blended into a luscious soup, every spoonful brings comfort and a delightful depth of flavor, elevated perfectly by fresh thyme and the tangy creaminess of sour cream. It’s a classic that feels indulgent but comes together with surprisingly simple ingredients, making it a standout for cozy nights or casual entertaining.
Ingredients You’ll Need
Every ingredient in this soup plays an essential role, combining to create a harmonious blend of flavor, creaminess, and freshness. From the earthy potatoes and sweet leeks to the fragrant thyme and tangy sour cream, these elements work in concert to give the soup its signature comforting character.
- Leeks (4-5 cups, sliced ¼ inch thin): The star aromatic with a delicate onion flavor that softens and sweetens when cooked.
- Olive Oil (3 tablespoons): Adds fruitiness and helps gently sauté the leeks without overpowering their natural sweetness.
- Salted Butter (2 tablespoons): Enhances richness and smooths out every layer of flavor for that velvety finish.
- Garlic (4 cloves, minced): Brings a mild pungency and depth that melds beautifully with the leeks.
- Fresh Thyme (1 tablespoon or 2 stems): Offers herbal brightness with subtle earthiness that complements the potatoes.
- Thin skin potatoes (2 pounds, sliced ¼ inch thin): Provide the creamy body and comforting texture essential to the soup.
- Chicken broth (4 cups): Builds a flavorful base that infuses the soup with savory depth.
- Salt (1 teaspoon, or to taste): Brings out flavor balance without masking delicate elements.
- Black pepper (½ teaspoon): Adds warmth and slight spice for dimension.
- Sour cream (½ cup): Delivers tanginess and luscious creaminess, the perfect finishing touch.
- Freshthyme leaves, parsley, or chives (for garnish): Brighten the visual appeal and add fresh herbal notes to each serving.
- Optional leek oil or fresh cream drizzle: Adds a gorgeous pop of color and extra flavor contrast when serving.
How to Make Creamy Potato Leek Soup with Fresh Thyme and Sour Cream Recipe
Step 1: Prepare the Leeks
Begin by carefully slicing the green tops off the leeks and setting them aside—they can be used later for a flavorful leek oil if you want to add that special touch. Thinly slice the white portions into ¼ inch strips. This precise slicing ensures even cooking and helps bring out that melt-in-your-mouth softness we crave in leek soup.
Step 2: Slice the Potatoes
Use a sharp knife or a mandolin to slice your thin-skinned potatoes into even ¼ inch rounds. Keeping the slices uniform means they’ll cook at the same pace, so when blended, the soup will be perfectly smooth and creamy without surprises of undercooked chunks.
Step 3: Clean the Leeks
Leeks can trap dirt between their layers, so it’s crucial to rinse the sliced leeks thoroughly under cold water using a strainer. This step guarantees a pure, clean taste, making your Creamy Potato Leek Soup with Fresh Thyme and Sour Cream Recipe truly shine without grit or bitterness.
Step 4: Sauté the Aromatics
Heat the olive oil gently in a Dutch oven or heavy-bottomed pot over medium heat. Toss in the sliced leeks, minced garlic, and fresh thyme stems. Cook everything until the leeks become tender and develop a delicate golden hue, releasing their sweet and aromatic essence that forms the flavorful base of your soup.
Step 5: Combine Potatoes and Broth
Add the sliced potatoes, chicken broth, butter, salt, and pepper to the pot. Bringing these ingredients together creates layers of savory goodness. Once combined, bring the mixture to a boil—this wakes up all the flavors just before simmering.
Step 6: Simmer and Cook
Lower the heat to maintain a gentle simmer, cover the pot, and cook for about 20 minutes or until the potatoes are tender enough to be pierced easily with a fork. This slow cooking melds the textures and flavors into a beautiful harmony, making the creamy texture come alive.
Step 7: Blend to Perfection
Using an immersion blender, puree the soup right in the pot until it reaches your desired smoothness. For extra creaminess, blend until totally velvety; for a bit more texture, pulse until some potato bits remain. This is where the soup gets its signature silky body.
Step 8: Finish with Sour Cream
Whisk the sour cream in gently to add richness and a subtle tang. Taste and adjust the seasoning with extra salt and pepper if needed. This final step turns a simple soup into a decadent, comforting delight that’s packed with bright and creamy notes.
How to Serve Creamy Potato Leek Soup with Fresh Thyme and Sour Cream Recipe
Garnishes
Top your soup with fresh thyme leaves, chopped parsley, or chives to add a burst of color and an herbal punch. For a restaurant-style touch, drizzle some fresh cream or the optional leek oil made from those reserved green tops. These garnishes not only look stunning but offer lovely layers of aromatic freshness every time you take a spoonful.
Side Dishes
This soup pairs beautifully with warm crusty bread like a rustic baguette or sourdough to soak up that silky goodness. For a heartier meal, a fresh green salad with lemon vinaigrette will brighten the palate and complement the soup’s richness perfectly.
Creative Ways to Present
For a special occasion, serve the Creamy Potato Leek Soup with Fresh Thyme and Sour Cream Recipe in elegant bowls with a small dollop of crème fraîche on top alongside delicate herb sprigs. Alternatively, for a casual gathering, offer mini bread bowls or soup shooters garnished with microgreens to impress your guests with style and flavor.
Make Ahead and Storage
Storing Leftovers
Cool any leftover soup completely before transferring it to an airtight container. Stored in the refrigerator, your creamy potato leek soup will keep well for up to 3 days. The flavors actually deepen overnight, making it a great make-ahead option.
Freezing
This soup freezes beautifully. Portion it into freezer-safe containers or heavy-duty bags, leaving space for expansion, and freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge for best results.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent scorching. You can add a splash of broth or cream if the soup has thickened too much after refrigeration or freezing, ensuring it regains that perfect creamy consistency.
FAQs
Can I make this soup vegetarian or vegan?
Absolutely! Substitute the chicken broth with vegetable broth and replace the butter with olive oil or a plant-based spread. Use a vegan sour cream alternative to keep that creamy tang without any dairy.
What type of potatoes works best for this recipe?
Thin skin yellow potatoes are ideal because they hold their shape well and have a smooth, buttery texture when cooked. Russets also work but tend to be fluffier, which may change the texture slightly.
Is it necessary to use fresh thyme?
Fresh thyme gives a vibrant herbal note that really lifts the soup, but if you only have dried thyme, use about a teaspoon and add it earlier in the cooking process so the flavor has time to infuse.
Can I prepare part of this soup ahead of time?
You can chop and clean the leeks and potatoes a day ahead and refrigerate them in separate containers. It speeds up cooking when you’re ready to make the soup fresh.
How thick should the soup be?
The soup can be as thick or as smooth as you prefer. Some like it velvety and thick enough for a spoon to stand in, while others enjoy a slightly looser consistency. Adjust with broth or cream after blending to get your perfect texture.
Final Thoughts
There’s something truly special about a bowl of Creamy Potato Leek Soup with Fresh Thyme and Sour Cream Recipe—it’s a hug in a bowl that’s both simple and extraordinary. Once you try making this recipe, you’ll understand why it’s a timeless favorite for warming up chilly days or impressing friends with minimal fuss. Give it a go soon, and let this silky, flavorful soup become one of your cherished comfort foods.
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Creamy Potato Leek Soup with Fresh Thyme and Sour Cream Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: French
Description
This creamy and comforting Potato Leek Soup combines tender leeks and thinly sliced potatoes simmered in a flavorful chicken broth base, finished with a touch of sour cream for richness. Perfectly blended to smooth perfection and garnished with fresh herbs, this classic soup is easy to prepare and ideal for a cozy meal.
Ingredients
Vegetables
- 4–5 cups leeks, sliced ¼ inch thin (white portion only)
- 2 pounds thin skin potatoes, sliced ¼ inch thin (yellow potatoes preferred)
- 4 cloves garlic, minced
- Fresh Thyme or 2 stems, plus fresh thyme leaves for garnish
- Fresh parsley leaves or chopped chives for garnish (optional)
- Green tops of leeks (optional, for leek oil garnish)
Liquids and Fats
- 3 tablespoons olive oil
- 2 tablespoons salted butter
- 4 cups chicken broth
- ½ cup sour cream
- Drizzle of fresh cream or optional leek oil for garnish
Seasonings
- 1 teaspoon salt, or more to taste
- ½ teaspoon black pepper
Instructions
- Prepare the leeks: Slice off the green tops of the leeks and set them aside. Thinly slice the white portion of the leeks into ¼ inch slices using a sharp knife or mandolin.
- Slice the potatoes: Thinly slice the cleaned potatoes to approximately ¼ inch thickness and set aside.
- Clean the leeks: Place the sliced leeks in a strainer and rinse thoroughly under cold water to remove any dirt or grit.
- Sauté the leeks and aromatics: Heat the olive oil in a Dutch oven or medium-sized pot over medium heat. Add the sliced leeks, minced garlic, and thyme stems, sautéing until the mixture is tender and golden in color.
- Add potatoes and liquids: Stir in the sliced potatoes, chicken broth, butter, salt, and black pepper.
- Simmer the soup: Bring the mixture to a boil, then cover and reduce the heat to low or medium-low to maintain a gentle simmer. Cook for about 20 minutes, or until the potatoes are fork tender.
- Puree the soup: Once the vegetables are cooked through, use an immersion blender to puree the soup to your desired texture—smooth or slightly chunky.
- Finish with sour cream: Stir in the sour cream and whisk until fully combined, enhancing the soup’s creaminess.
- Adjust seasoning and serve: Taste and add additional salt and pepper as needed. Garnish with fresh thyme leaves, parsley, chives, a drizzle of fresh cream, or optional leek oil for an elegant presentation.
Notes
- For vegetarian version, substitute chicken broth with vegetable broth.
- Leek oil can be made by blending the reserved green tops of leeks with olive oil; it makes a colorful and flavorful garnish.
- Use yellow potatoes as they hold their shape well and provide a creamy texture.
- Be sure to rinse leeks thoroughly to remove grit trapped between layers.
- Adjust soup thickness by controlling how much you blend it; add more broth if you prefer a thinner soup.
