As the cool breeze whispers the arrival of fall, my kitchen transforms into a haven of warmth and comfort. Potato leek soup—oh, it’s like a hug in a bowl! This recipe, which I stumbled upon while reorganizing my pantry (where did all those leeks come from?), has become my go-to for cozy evenings.
Steps
- Slice the leeks into ¼-inch pieces, using the white, yellow, and pale green parts, and rinse them thoroughly to remove any dirt. Aim for about 4-5 cups of sliced leeks.
- In a pot over medium-low heat, sauté the leeks and garlic in olive oil until the leeks become tender and fragrant, which should take about 8-10 minutes.
- Add fresh thyme, broth, and sliced potatoes to the pot. Cover and let it simmer gently until the potatoes are tender, roughly 15 minutes.
- Blend the soup until it reaches a mostly smooth consistency, being careful not to over-blend to avoid a gummy texture.
- Stir in sour cream or heavy cream and season with salt and pepper to taste.
- Serve the soup in bowls, garnished with fresh chives or scallions, and optionally drizzle with leek oil. Enjoy with crusty bread on the side.
Ingredients
- 3–4 large leeks (yielding 4–5 cups when sliced)
- 3 tablespoons olive oil (or substitute with butter or ghee)
- 4 cloves garlic, roughly chopped
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- 1.5 pounds Yukon Gold potatoes, thinly sliced (or substitute with any thin-skinned potatoes like red or fingerling, or use peeled russets)
- 4 cups vegetable broth or chicken stock
- 1 teaspoon salt, with more to taste
- 1/2 teaspoon freshly cracked black pepper
- 1/2 cup sour cream (or substitute with heavy cream; see notes for vegan alternatives)
- 2 tablespoons fresh chives (or scallions) for garnish
- Optional: Leek oil for drizzling (made from the green tops of leeks)
FAQ
- What are the key ingredients in Potato Leek Soup?
- The essential ingredients are leeks, olive oil (or butter/ghee), garlic, fresh or dried thyme, Yukon gold or any thin-skinned potatoes, vegetable broth or chicken stock, salt, pepper, and sour cream (or heavy cream). Fresh chives or scallions can be used for garnish.
- How can I make this Potato Leek Soup vegan?
- To make a vegan version, omit the dairy altogether as the soup is naturally creamy. Alternatively, you can use vegan sour cream or cream. Adding raw cashews to the simmering potatoes and leeks before blending can also enhance the creaminess. A splash of vinegar or lemon juice and nutritional yeast can be added for extra flavor.
- How should I store any leftover Potato Leek Soup?
- Store any leftovers in the refrigerator for up to four days. If you plan to freeze the soup, do so without adding sour cream, and it will keep for up to six months in the freezer.
- What is the purpose of the Leek Oil in the recipe?
- Leek oil, made from the green tops of leeks, can be drizzled over the soup to enhance its leek flavor. It’s an optional but flavorful addition that can also be used in other dishes.
- Can I substitute russet potatoes for Yukon gold potatoes in the recipe?
- Yes, you can substitute russet potatoes for Yukon gold potatoes. Any thin-skinned potatoes, such as red or fingerling varieties, will work well in this recipe.
Tips
- Save the dark green tops of the leeks to make leek oil while the soup simmers. Drizzling this over the finished soup enhances its flavor and provides a delicious finishing touch.
- Avoid over-blending the soup as it can result in a gummy texture. Blend until it is mostly smooth, and if using a regular blender, do so in small batches to prevent any accidents with hot liquid.
- If you prefer a vegan version, omit the dairy and consider adding raw cashews to the simmering potatoes and leeks for a creamy texture. A few drops of lemon juice or vinegar can add a tangy touch.
- Rinse sliced leeks thoroughly under running water to remove any dirt and debris, as leeks often trap soil between their layers. This step is crucial for a clean and fresh-tasting soup.
Equipment
- Immersion blender – for blending the soup directly in the pot.
- Heavy-bottom pot or Dutch oven – for cooking the soup evenly and preventing burning.
