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
Scale
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.