Potato Leek Soup
This easy potato leek soup is creamy, hearty and deeply flavorful, plus it’s ready in about 30 minutes!
Yield: 4 servings
Ingredients
- 2 tablespoons unsalted butter
- 2 leeks, white and light green parts only
- 2 cloves garlic, minced
- 1 teaspoon chopped fresh thyme leaves (see notes)
- ¾ teaspoon kosher salt
- ¼ teaspoon red pepper flakes (optional)
- ¼ teaspoon black pepper
- 6 medium Yukon gold potatoes, cubed
- Water
- 1 chicken bouillon cube (see notes)
- ¼ cup of heavy cream or half and half
For serving:
- Chopped, cooked bacon, hot sauce, fresh herbs, etc.
Instructions
- Slice the white and light green part of the leeks vertically and clean very well to remove any sand and grit. Roughly slice the leeks.
- Heat the butter in a Dutch oven or stock pot over medium heat. Add the leeks and sauté for 4-5 minutes, until softened.
- Add the garlic, thyme, salt and red pepper flakes, if using, and sauté for 1 more minute.
- Add the potatoes to the pan. Cover with water - or use water and chicken broth or water and a chicken bouillon cube - and bring to a boil. (You can increase the heat to high to heat this faster.)
- Once boiling, reduce the heat to medium high to maintain a full simmer and cook for 18-20 minutes, until the potatoes are tender.
- Use an immersion blender - or carefully transfer the mixture to a regular blender - and blend for 1-2 minutes, until completely smooth.
- Add heavy cream or half and half and stir well to incorporate it.
- Season to taste with salt and pepper, as needed, and serve hot with any desired garnishes.
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Notes
Leeks: We’re only using the white and light green parts of the leeks. The rough and fibrous green leaves get discarded. Also, be sure to clean and rinse the leeks very, very well so you don’t add sand to your soup.
Potatoes: I use and prefer Yukon gold potatoes for this soup because they are nice and creamy. You can leave the skin on, too, because it’s thin enough to blend right in. You could also make it with other white potatoes but may need to peel them if they have a thicker skin.
Thyme: Fresh thyme works great but you can also substitute about ¼ teaspoon of dried thyme if needed.
Heat: Red pepper flakes add a little bit of background flavor and heat, but you can omit them if you prefer.
Water: You can use water and a chicken bouillon cube for flavoring. Or use a combination of water and chicken broth. Or use water and a scoop of chicken base from a jar.
Heavy cream: I’ve tried this with both heavy cream and half and half and they both work great. You’ll just want to be sure to stir them well to incorporate evenly in the soup before serving.
Leftovers: Leftover potato leek soup, once cooled, can be stored in the refrigerator for up to 4-5 days. Reheat in a pot on the stove until warmed through. Add extra water or broth if needed for consistency. (The soup can thicken as it sits).
Nutrition
Serving: 1serving | Calories: 371kcal | Carbohydrates: 61g | Protein: 8g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 33mg | Sodium: 397mg | Fiber: 6g | Sugar: 5g
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