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Best Potato Leek Soup Recipe

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This Best Potato Leek Soup is a creamy, comforting classic made with tender Yukon Gold potatoes and sautéed leeks. This easy-to-make recipe features fragrant herbs and garlic, simmered in vegetable broth, then blended to a smooth, velvety consistency. Perfect for warming up on a chilly day, it’s garnished with fresh chives and black pepper for a touch of brightness.

Ingredients

Soup Base

  • 2 tablespoons extra-virgin olive oil
  • 3 large leeks (white and light green parts only, cleaned and chopped)
  • 2 garlic cloves, minced
  • 4 cups vegetable broth (or more for thinner texture)
  • 2 pounds Yukon Gold potatoes, peeled and diced into ½-inch pieces
  • 1 teaspoon kosher salt
  • 1 bay leaf
  • 2 sprigs fresh thyme

Garnish

  • Freshly chopped chives
  • Freshly ground black pepper

Instructions

  1. Prep leeks. Slice the stems and green leaves off the leeks, leaving only the white and light green parts. Cut the leeks in half lengthwise, then chop them across into small pieces.
  2. Clean leeks. Place the chopped leeks in a colander and rinse them thoroughly under cold running water to remove any dirt or grit trapped between the layers.
  3. Cook leeks. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the cleaned leeks and sauté for 8 to 10 minutes until softened but not browned. Add the minced garlic and stir for an additional minute until fragrant.
  4. Simmer soup. Add the diced potatoes, kosher salt, bay leaf, fresh thyme sprigs, and vegetable broth to the pot. Increase heat to high and bring to a boil. Once boiling, reduce heat to low, cover the pot, and let simmer for 15 to 20 minutes until the potatoes are tender and easily pierced with a fork.
  5. Blend. Remove and discard the bay leaf and thyme sprigs. Using an immersion blender, blend the soup directly in the pot until smooth and creamy. Alternatively, transfer soup in batches to a high-powered blender and puree until desired consistency is reached.
  6. Serve. Ladle the hot soup into bowls and garnish with freshly chopped chives and freshly ground black pepper for added flavor and color.

Notes

  • For a thinner soup, add extra vegetable broth until desired consistency is reached.
  • This soup can be made vegan by using vegetable broth and olive oil, as suggested.
  • Use Yukon Gold potatoes for their creamy texture; other waxy potatoes also work well.
  • Leeks should be carefully cleaned to avoid grit in the soup.
  • Immersion blender is recommended for convenience, but a regular blender can also be used with caution to avoid burns.
  • Leftovers keep well refrigerated for up to 3 days and can be frozen for up to 2 months.

Find it online: https://recipefeastful.com/best-potato-leek-soup-recipe/