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Best Potato Leek Soup Recipe

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3.8 from 3 reviews

This Best Potato Leek Soup recipe is a comforting and creamy vegetarian soup made with tender leeks, Yukon Gold potatoes, and aromatic herbs. Slowly sautéed and simmered to perfection, this soup is blended to a silky smooth texture and garnished with fresh chives and black pepper, making it perfect for a cozy lunch or dinner.

Ingredients

Soup Base

  • 2 tablespoons extra-virgin olive oil
  • 3 large leeks (white and light green parts only)
  • 2 garlic cloves, minced
  • 4 cups vegetable broth (or more for a thinner texture)
  • 2 pounds Yukon Gold potatoes, peeled and diced into ½-inch pieces
  • 1 teaspoon kosher salt
  • 1 bay leaf
  • 2 sprigs fresh thyme

Garnish

  • Freshly chopped chives
  • Freshly ground black pepper

Instructions

  1. Prep Leeks: Slice off the stem and green leaves, keeping the white and light green parts. Then cut the leeks in half lengthwise and chop across them.
  2. Clean Leeks: Place the chopped leeks in a colander and rinse under cold running water to remove all dirt and debris.
  3. Cook Leeks: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the cleaned leeks and sauté for 8 to 10 minutes until softened but not browned. Add the minced garlic and cook for another minute, stirring to combine.
  4. Simmer Potatoes: Add the diced potatoes, kosher salt, bay leaf, fresh thyme sprigs, and vegetable broth to the pot. Increase heat to high and bring to a boil. Once boiling, reduce heat to low, cover the pot, and let it simmer for 15 to 20 minutes until potatoes are fork tender.
  5. Blend Soup: Remove and discard the bay leaf and thyme sprigs. Use an immersion blender directly in the pot to puree the soup to your desired creaminess. Alternatively, blend in batches in a high-powered blender and return to the pot.
  6. Serve: Ladle the soup into bowls and garnish with freshly chopped chives and freshly ground black pepper before serving.

Notes

  • For a thinner soup, add more vegetable broth after blending until you reach desired consistency.
  • If you don't have an immersion blender, carefully blend the soup in batches using a standard blender.
  • Ensure not to brown the leeks while sautéing; they should be softened to keep the delicate flavor.
  • Can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months.
  • Use Yukon Gold potatoes for the best creamy texture, but russet potatoes can be substituted.

Find it online: https://cozyplatter.com/best-potato-leek-soup-recipe/