Description
This rich and creamy potato leek soup blends tender Yukon gold potatoes and sautéed leeks with vegetable stock and heavy cream, resulting in a velvety smooth, comforting soup perfect for any season.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil (plus 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 (plus more for garnish)
- 5 cups vegetable stock
- 1/2 cup heavy cream
- Fresh thyme leaves (removed from stem, for garnish)
Instructions
- Heat Butter and Oil: Bring a medium pot to medium heat and add butter and olive oil. Once melted, add the leeks and sauté for 5-7 minutes until softened but not caramelized.
- Add Potatoes and Seasoning: Add the cubed potatoes to the pot and season with Kosher salt and ground black pepper.
- Add Stock and Simmer: Pour in enough vegetable stock to completely cover the vegetables. Cover the pot with a lid, leaving a small opening for steam to escape, and bring to a strong simmer.
- Cook Potatoes: Let the soup cook until the potatoes are incredibly tender, approximately 35 minutes.
- Blend Soup: Turn off the heat and use an immersion blender or a high-powered blender to blend the soup until it is incredibly smooth and velvety.
- Add Cream: Pour in the heavy cream and stir well to fully incorporate it into the soup.
- Serve and Garnish: Ladle the soup into bowls and garnish with fresh thyme leaves, a drizzle of olive oil, and additional grated black pepper and salt to taste.
Notes
- Sauté the leeks gently to release their natural sweetness without browning.
- Use an immersion blender for easy blending directly in the pot, or carefully blend in batches using a standard blender.
- For a lighter version, replace heavy cream with half-and-half or a dairy-free cream alternative.
- Garnish with fresh thyme to add an aromatic herbal note to the soup.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
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
