Description
A velvety, rich, and comforting potato leek soup that comes together in under 45 minutes. This easy weeknight dinner uses simple pantry ingredients to create a cozy meal that tastes like it simmered for hours.
Ingredients
- 2 large leeks (white and light green parts only, about 400g), cleaned and sliced
- 1 medium yellow onion, diced (about 150g)
- 3 cloves garlic, minced (about 1 tablespoon)
- 2 large Yukon Gold potatoes, peeled and cubed (about 600g)
- 4 cups chicken or vegetable broth (low-sodium)
- 1/2 cup heavy cream (120ml)
- 3 tablespoons unsalted butter (45g)
- 1 tablespoon olive oil
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 bay leaf
- Salt and black pepper, to taste
- 1/2 cup grated Parmesan cheese (50g)
- 2 tablespoons chopped chives or green onions (for garnish)
- Bacon bits (optional, for garnish)
Instructions
- Prep the leeks: Trim off dark green tops and root ends. Slice lengthwise into thin half-moons. Soak in a bowl of cold water to remove grit, then drain and set aside.
- Sauté aromatics: In a large Dutch oven or heavy-bottomed pot, melt butter with olive oil over medium heat. Add diced onion and sliced leeks. Cook for 5-7 minutes until soft and translucent. Add minced garlic and dried thyme in the last minute of cooking.
- Add potatoes and broth: Stir in cubed potatoes to coat in the mixture. Pour in broth and add the bay leaf. Bring to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes until potatoes are fork-tender.
- Blend until smooth: Remove the bay leaf. Use an immersion blender to blend the soup directly in the pot until smooth. Alternatively, blend in batches using a regular blender (let cool slightly first).
- Add cream and season: Stir in heavy cream. Warm gently over low heat for 2-3 minutes; do not boil. Taste and adjust salt and pepper (keep in mind the Parmesan is salty).
- Serve: Ladle into bowls. Top with grated Parmesan, fresh chives, black pepper, and optional bacon bits. Serve immediately with crusty bread.
Notes
[‘Always soak sliced leeks in water to remove hidden grit.’, “Yukon Gold potatoes are preferred for their creamy texture; Russets can get gluey, and waxy potatoes won’t blend smoothly.”, ‘Do not boil the soup after adding cream to prevent separation.’, ‘If using a regular blender, let the soup cool slightly and vent the lid to avoid steam burns.’, ‘For a heartier texture, reserve half a cup of potato cubes before blending and stir them back in at the end.’, ‘This soup does not freeze well due to the dairy; store in the fridge for up to 4 days.’]
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5
- Sodium: 420
- Fat: 16
- Saturated Fat: 9
- Carbohydrates: 28
- Fiber: 3
- Protein: 6
Keywords: creamy potato leek soup, weeknight dinner, comfort food, easy soup, leek soup, potato soup, cozy fall recipes, vegetarian soup