Potato Leek Soup

Cozy up with a bowl of creamy Potato Leek Soup, a timeless classic that's perfect for any season. This velvety soup combines tender russet potatoes, sautéed leeks, and a touch of garlic, all simmered in a flavorful chicken or vegetable stock and blended to silky perfection. Finished with a splash of rich heavy cream and a hint of fresh thyme, it strikes the perfect balance between hearty and refined. Quick to prepare and packed with comforting flavors, this soup is ideal for a weeknight dinner or an easy make-ahead meal. Garnished with vibrant chopped chives, it’s a visual and culinary delight that's sure to become a new family favorite. Perfect for fans of wholesome comfort food, this recipe is a must-try for anyone searching for the ultimate potato leek soup experience.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 3 large leeks
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 pieces garlic cloves
• 4 medium russet potatoes
• 6 cups chicken or vegetable stock
• 1 cup heavy cream
• 1 teaspoon fresh thyme leaves
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons chopped chives

Directions

Step 1

Firstly, prepare the leeks by trimming and discarding the dark green tops. Slice the remaining white and light green parts thinly. Rinse them thoroughly in a colander to remove any dirt or sand.

Step 2

Peel and finely mince the garlic cloves.

Step 3

Peel the russet potatoes and chop them into one-inch cubes.

Step 4

In a large pot, heat the olive oil and butter over medium heat. Add the leeks and garlic, stirring frequently for about 5-7 minutes, until the leeks are soft and translucent but not browned.

Step 5

Add the chopped potatoes to the pot, followed by the chicken or vegetable stock. Stir in the fresh thyme leaves, salt, and black pepper.

Step 6

Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for about 30 minutes, or until the potatoes are very tender.

Step 7

Once the potatoes are cooked, use an immersion blender to purée the soup directly in the pot until smooth. Alternatively, work in batches to purée the soup in a blender, then return it to the pot.

Step 8

Stir in the heavy cream and allow the soup to heat through for another 5 minutes without bringing it to a boil.

Step 9

Taste and adjust seasoning if necessary.

Step 10

Serve the soup hot, garnished with chopped chives. Enjoy your comforting bowl of potato leek soup!

Nutrition Facts

Serving size	(2533.7g)

Amount per serving	% Daily Value*
Calories	2085.4

Total Fat 135.3g	0%
Saturated Fat 67.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 302mg	0%
Sodium 7720.0mg	0%
Total Carbohydrate 174.1g	0%
Dietary Fiber 14.2g	0%
Total Sugars 14.5g
Protein 31.1g	0%

Vitamin D 0IU	0%
Calcium 245.7mg	0%
Iron 11.4mg	0%
Potassium 4411.5mg	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: 59.7%

Protein: 6.1%

Carbs: 34.2%