Potato Leek Soup
There’s something deeply comforting about a bowl of creamy Potato Leek Soup, where velvety potatoes meet the delicate sweetness of leeks. Ready in just 40 minutes, it’s perfect for busy evenings when you crave something nourishing yet effortless.
Ingredients
- 3 Tablespoons unsalted butter (42 g)
- 5 cups thinly sliced leeks (400 g) see note
- 1 Tablespoon minced garlic
- ⅓ cup dry white wine (80 ml) see note
- 6 cups chicken broth or homemade chicken stock (1.4 L)
- 2 lbs gold potatoes (907 g) peeled and cut into 1” cubes
- 1 bay leaf fresh or dried
- 5 sprigs fresh thyme
- 1 teaspoon table salt plus more to taste if needed
- ¼ teaspoon black pepper plus more to taste if needed
- ½ cup heavy cream (118 ml)
- Favorite toppings (we like fresh chives, croutons, garlic infused olive oil or thyme leaves (optional))
Instructions
- Melt butter in a large soup pot or Dutch oven over medium heat.
- Add leeks and garlic and saute, stirring frequently, until leeks are very soft (about 5-8 minutes), do not let leeks brown.
- Add wine and cook, stirring, until it is reduced by about half.
- Slowly pour in the chicken stock, stirring to combine.
- Add potatoes, bay leaf, thyme sprigs, salt, and pepper. Bring to a gentle boil, and cook until potatoes are tender and can be easily pierced all the way through with a fork.
- Reduce heat to low and remove bay leaf and thyme sprigs.
- Using an immersion blender, puree the soup until it is just pureed. Don’t overdo it or the soup could become gluey. I’d personally rather have a few stray pieces of potato rather than an over-blended soup.
- Slowly drizzle in cream, stirring to combine.
- Serve, topped with your favorite toppings, if desired.
Nutrition
Calories: 231kcalCarbohydrates: 30gProtein: 5gFat: 10gSaturated Fat: 6gCholesterol: 32mgSodium: 968mgPotassium: 641mgFiber: 4gSugar: 4gVitamin A: 1314IUVitamin C: 30mgCalcium: 70mgIron: 2mg
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