Creamy Potato Leek Soup
This Creamy Potato Leek Soup is silky, comforting, and ready in under an hour! It's budget-friendly, nourishing, perfect for busy weeknights.
Servings 6
Ingredients
- 3 tbsp butter
- 4 large 4 large leeks white and light green parts only
- 3 cloves garlic, minced
- 2 lbs Yukon Gold potatoes peeled and cut into 1-inch chunks peeled and cut into 1-inch chunks
- 6 cups low-sodium chicken broth
- 1 tsp dried thyme optional
- 3/4 cup heavy cream
- 1 1/2 tsp kosher salt
- Fresh cracked pepper, to taste
- 1/4 cup fresh chives, chopped for garnish
Instructions
- Clean the Leeks: Leeks can trap dirt between their layers. Slice off the roots and dark green tops. Cut lengthwise, then soak in cold water for 5 minutes. Rinse well and slice thinly.
- Prep the Potatoes: Peel Yukon Gold potatoes and cut into evenly sized 1-inch chunks for consistent cooking.
- Saute the Leeks: In a large Dutch oven or heavy-bottomed pot, melt butter over medium heat. Add leeks and a pinch of salt. Sauté 8–10 minutes until soft and translucent. Avoid browning. Add garlic and cook for 1 minute until fragrant.
- Simmer: Add potatoes, chicken broth, and thyme. Bring to a boil, then reduce heat to medium-low. Simmer partially covered for 20–25 minutes until potatoes are fork-tender.
- Blend until Smooth: Use an immersion blender directly in the pot, or carefully blend in batches in a countertop blender until silky smooth.
- Finish with Cream: Stir in heavy cream and simmer gently for 5 minutes. Season with salt and pepper to taste.
- Garnish and Serve: Top with fresh chives and a drizzle of olive oil if desired. Serve warm with crusty bread or a side salad.
