Description
A rich and creamy potato leek soup made with sautéed leeks, tender Yukon gold potatoes, and blended with heavy cream for a velvety smooth texture. Perfect as a comforting appetizer or light meal.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil (+ more for garnish)
- 2 tablespoons unsalted butter
- 1 pound Yukon gold potatoes, peeled and chopped into 1/2 inch cubes
- 2-3 medium leeks, cut in half, sliced and cleaned well
- 1 teaspoon Kosher salt (to taste)
- 1/2 teaspoon ground black pepper (+ more for garnish)
- 5 cups vegetable stock
- 1/2 cup heavy cream
- Fresh thyme leaves, removed from stem, for garnish
Instructions
- Sauté leeks: Bring a medium pot to medium heat and add butter and olive oil. Once melted, add the leeks and sauté for 7 minutes until softened but not caramelized.
- Add potatoes and seasoning: Add the cubed potatoes to the pot and season with salt and pepper.
- Add stock and simmer: Pour in enough vegetable stock to completely cover the vegetables. Cover with a lid leaving a small opening and bring to a strong simmer.
- Cook potatoes: Let the soup simmer until the potatoes are incredibly tender, about 35 minutes.
- Blend the soup: Turn off the heat and use an immersion blender or high-powered blender to blend the soup until incredibly smooth.
- Add cream: Pour in the heavy cream and stir to mix thoroughly.
- Serve and garnish: Ladle the soup into bowls and garnish with fresh thyme, a drizzle of olive oil, and additional ground black pepper and salt as desired.
Notes
- Use Yukon gold potatoes for their creamy texture which blends well in this soup.
- Make sure to clean leeks thoroughly to remove any dirt trapped between layers.
- Adjust seasoning according to taste before blending the soup.
- For a vegan version, substitute butter with olive oil and heavy cream with coconut cream or cashew cream.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Using an immersion blender directly in the pot saves cleanup time.
Nutrition
- Serving Size: 1 cup
- Calories: 366 kcal
- Sugar: 11 g
- Sodium: 467 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 43 mg
