Description
A velvety, comforting bowl of Potato Leek Soup made with tender Yukon Gold potatoes, sweet leeks, and fragrant herbs. Perfect for chilly nights or cozy lunches, this classic recipe is easy to make, budget-friendly, and absolutely delicious.
Ingredients
- Leeks: 3 large (white and light green parts only), sliced thin
- Potatoes: 4 medium Yukon Gold, peeled and diced
- Garlic: 2 cloves, minced
- Butter: 2 tablespoons
- Vegetable Broth: 5 cups
- Bay Leaf: 1
- Thyme: 1 teaspoon dried or 1 tablespoon fresh
- Salt: 1½ teaspoons
- Black Pepper: ½ teaspoon
- Heavy Cream (optional): ½ cup
Instructions
- Preheat Your Equipment: Place your large soup pot on the stove over medium heat and let it warm up gently.
- Combine Ingredients: Add butter to the pot. Once melted, toss in the sliced leeks and garlic. Sauté for about 10 minutes until the leeks are soft and fragrant.
- Prepare Your Cooking Vessel: Add diced potatoes, vegetable broth, thyme, bay leaf, salt, and pepper. Stir to combine.
- Assemble the Dish: Bring everything to a gentle boil, then reduce heat to a simmer. Let it bubble away uncovered for 20 to 25 minutes until the potatoes are fork-tender.
- Cook to Perfection: Remove the bay leaf. Using an immersion blender, purée the soup until silky smooth. If you prefer a chunkier texture, blend only half the pot.
- Finishing Touches: Stir in the heavy cream, if using. Taste and adjust seasoning with salt and pepper.
- Serve and Enjoy: Ladle into bowls and garnish with a drizzle of olive oil, cracked black pepper, or fresh herbs. Serve hot.
Notes
- Use Yukon Gold potatoes for the creamiest texture.
- Rinse leeks thoroughly to remove hidden grit.
- Add a splash of lemon juice at the end for a fresh twist.
- Freeze in single portions for easy reheating.