Classic Leek Soup

Indulge in the velvety comfort of Classic Leek Soup, a timeless dish that combines the delicate sweetness of sautéed leeks with the creaminess of Yukon gold potatoes, all brought together in a rich chicken or vegetable stock. This creamy leek soup recipe is elevated with aromatic garlic, fresh thyme, and a hint of heavy cream, creating a luxurious texture and flavor. Perfect for a cozy weeknight dinner or an elegant starter, this easy-to-make soup requires just 15 minutes of prep and 35 minutes of cooking time. Serve it warm, garnished with freshly chopped chives for a pop of color and freshness. Whether you're looking for a hearty winter soup or a comforting classic, this leek and potato soup is a must-try.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 large leeks
• 3 tablespoons unsalted butter
• 2 cloves garlic
• 2 large Yukon gold potatoes
• 6 cups chicken or vegetable stock
• 0.5 cup heavy cream
• 1 whole bay leaf
• 2 teaspoons fresh thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup chives

Directions

Step 1

Begin by cleaning the leeks thoroughly. Trim off the root end and the dark green tops, keeping only the white and light green parts. Slice the leeks lengthwise and rinse under cold water to remove any grit. Slice the leeks crosswise into thin half-moons.

Step 2

Melt the butter in a large pot over medium heat. Add the sliced leeks and minced garlic (mince the garlic beforehand) to the pot. Sauté for about 10 minutes until the leeks are soft and translucent, stirring occasionally to prevent browning.

Step 3

While the leeks are cooking, peel and dice the Yukon gold potatoes into small cubes.

Step 4

Add the diced potatoes to the pot along with the chicken or vegetable stock, bay leaf, and fresh thyme. Stir to combine.

Step 5

Bring the mixture to a simmer. Cover the pot and cook for 20 minutes, or until the potatoes are tender when pierced with a fork.

Step 6

Remove the pot from heat and discard the bay leaf. Use an immersion blender to purée the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend until smooth, then return it to the pot.

Step 7

Stir in the heavy cream, then season the soup with salt and black pepper to taste.

Step 8

Ladle soup into bowls and garnish with chopped fresh chives before serving.

Nutrition Facts

Serving size	(2317.8g)

Amount per serving	% Daily Value*
Calories	1314.0

Total Fat 79.9g	0%
Saturated Fat 45.7g	0%
Polyunsaturated Fat 0.0g
Cholesterol 213mg	0%
Sodium 7626.6mg	0%
Total Carbohydrate 128.2g	0%
Dietary Fiber 10.8g	0%
Total Sugars 10.9g
Protein 23.8g	0%

Vitamin D 0IU	0%
Calcium 238.8mg	0%
Iron 8.0mg	0%
Potassium 3085.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.2%

Protein: 7.2%

Carbs: 38.6%