Description
This cozy Potato Leek Soup is a simple, creamy, and comforting classic made with tender Yukon Gold potatoes, fresh leeks, garlic, vegetable broth, and fragrant thyme. It is easy to prepare in one pot and makes a delicious warming meal for lunch or dinner.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 3 large leeks
- 2 garlic cloves, minced
- 4 cups vegetable broth, or more for a thinner texture
- 2 pounds Yukon Gold potatoes, peeled and diced into 1/2-inch pieces
- 1 teaspoon kosher salt
- 1 bay leaf
- 2 sprigs fresh thyme
- Freshly chopped chives, for garnish
- Freshly ground black pepper, for garnish
Instructions
- Trim the leeks by removing the dark green tops and root ends. Slice the white and light green parts into thin rounds, then rinse thoroughly under cold water to remove any dirt or grit.
- Heat the extra-virgin olive oil in a large pot or Dutch oven over medium heat.
- Add the sliced leeks and cook for 5–7 minutes, stirring occasionally, until they are soft and fragrant but not browned.
- Add the minced garlic and cook for about 30 seconds, until fragrant.
- Add the diced Yukon Gold potatoes, vegetable broth, kosher salt, bay leaf, and fresh thyme.
- Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 15–20 minutes, or until the potatoes are completely tender when pierced with a fork.
- Remove the bay leaf and thyme sprigs.
- Use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully transfer the soup to a blender in batches and blend until smooth.
- If the soup is too thick, stir in additional vegetable broth until it reaches your preferred consistency.
- Taste and adjust the seasoning with additional salt and freshly ground black pepper if needed.
- Ladle the soup into bowls and garnish with freshly chopped chives and black pepper. Serve warm.
Notes
- Clean the leeks thoroughly because dirt can collect between their layers.
- Yukon Gold potatoes give the soup a naturally creamy texture while keeping the recipe simple.
- Add more vegetable broth if you prefer a thinner soup.
- For a chunkier texture, blend only part of the soup and leave some potato pieces intact.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently and add a splash of broth if needed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: One-Pot
- Cuisine: American