Description
This creamy leek and potato soup is a comforting dish perfect for any occasion, featuring fresh leeks, Yukon gold potatoes, and a touch of sour cream for richness.
Ingredients
Scale
- 3–4 large leeks, (4–5 cups sliced)
- 3 tablespoons olive oil (or sub butter or ghee)
- 4 cloves garlic, rough chopped
- 1 tablespoon fresh thyme (or 1 tsp dry thyme)
- 1 1/2 pounds yukon gold potatoes, thinly sliced (or sub any thin-skinned potatoes- red, fingerling, or use russets, peeled)
- 4 cups veggie broth or chicken stock
- 1 teaspoons salt, more to taste
- ½ teaspoon fresh cracked pepper
- ½ cup sour cream (or heavy cream, see notes for vegan)
- 2 tablespoons fresh chives (or scallions) for garnish
Instructions
- Slice leeks into ¼-inch thick slices. Rinse under running water to remove dirt and sediment. Drain. The water will help soften the leeks as well.
- Heat oil in a heavy-bottom pot or dutch oven, over medium-low heat. Add rinsed leeks, garlic, and thyme, sauté until tender, golden and fragrant, 8-10 minutes.
- Add potatoes, stock, salt, and pepper. Bring to a boil, cover, turn heat to low and simmer, covered, for 15-20 minutes, until potatoes are fork-tender.
- Make the optional leek oil.
- When the potatoes are very tender, use an immersion blender and blend the soup until relatively smooth. Tip: Over blending may cause the soup to have a gummy texture. Alternatively, blend in batches in a regular blender (remember, you don’t want to fill up a blender with hot liquid, or you will have a soup explosion- so blend in small batches, less than half full, holding the lid down firmly covered with a kitchen towel).
- Return the blended soup to the pot, and whisk in the sour cream. Taste and adjust salt and pepper. Gently warm over low heat.
- To serve, divide among bowls, drizzle with the leek oil, and sprinkle with fresh chives or scallions.
Notes
- The soup can be made vegan by substituting sour cream with coconut cream or leaving it out altogether.
- For a hint of flavor, consider adding a splash of lemon juice before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg