Name: Potato Leek Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Cuisine: American
Ingredients: . For the soup; 4 large leeks (white and light green parts only); 3 tablespoons unsalted butter; 1 teaspoon sea salt; Freshly ground black pepper; 2 pounds Yukon gold potatoes or yellow potatoes (chopped); 3 cloves garlic (grated); 6 cups Leek Top Broth (or vegetable broth); 3 sprigs fresh thyme (bundled); 1 cup milk or heavy cream; 1 tablespoon fresh lemon juice (optional); Chopped fresh chives (for garnish); . Optional Leek Top Broth; 4 large leeks (dark green tops only); 12 cups water; 8 sprigs fresh thyme; 5 cloves garlic (smashed); 1 tablespoon sea salt; 1 tablespoon black peppercorns

Warm up with a delightful bowl of Potato Leek Soup! This creamy, comforting dish is packed with flavors and perfect for any chilly day.

Making the Broth

If you have the time, try making the leek top broth for an extra depth of flavor. It’s simple and so satisfying!

Serving Suggestions

Don’t forget to top it off with fresh chives for a pop of color and flavor!

Ingredients

Instructions

Make the Leek Top Broth (Optional):
Step 1

- Prepare the broth: Optional: Make the leek top broth. Cut the dark green tops off the leeks. Wash well and add to a large pot with the water, thyme, garlic, salt, and peppercorns. Bring to a boil over high heat, then reduce the heat and simmer for 30 minutes. Strain and measure 6 cups broth for the soup. Freeze the remaining broth or store it in the refrigerator for another use.
Make the Soup:
Step 2

- Cook the leeks: Make the soup: Chop the white and light green parts of the leeks. Wash well.
Step 3

- Sauté the leeks: Heat the butter in a large pot or Dutch oven over medium heat. Add the leeks, salt, and several grinds of pepper and cook for 8 to 10 minutes, stirring occasionally, or until the leeks are soft. If the leeks start browning before they soften, reduce the heat.
Step 4

- Add remaining ingredients: Add the potatoes, garlic, broth, and thyme and simmer for 20 minutes, or until the potatoes are very soft. Remove the thyme, then use an immersion blender or transfer the soup to an upright blender to blend until smooth. Return the soup to the pot and stir in the milk. Season to taste, adding the lemon juice, if desired.
Step 5

- Serve: Garnish with chives and serve.

Nutrition

Calories: 350, Fat: 15g, Carbs: 50g, Protein: 7g

Cooking techniques

Simmering: Essential for developing flavors in the broth and soup.

Variations or substitutions

Feel free to substitute regular potatoes with sweet potatoes for a different flavor profile, or use coconut milk for a dairy-free version.

Storage tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

Notes

For a richer flavor, consider using homemade broth instead of store-bought.