Potato Leek Soup
Get ready to discover the ultimate comfort in a bowl! This velvety potato leek soup transforms humble ingredients into pure culinary magic. It’s the kind of soup that makes you want to curl up by the fireplace, even in summer.
What makes this soup truly special is the perfect balance of sweet, caramelized leeks and creamy potatoes, all brought together with a silky-smooth finish. The optional leek oil adds a gorgeous finishing touch that elevates this simple soup into restaurant-worthy territory.
Ingredients
For the Base:
- 3-4 large leeks (about 4-5 cups when sliced)
- 3 tablespoons olive oil
- 4 cloves garlic, rough chopped
- 1 tablespoon fresh thyme (or 1 teaspoon dried)
- 1½ pounds Yukon gold potatoes, thinly sliced
- 4 cups vegetable or chicken broth
- 1 teaspoon salt
- ½ teaspoon fresh cracked pepper
For Finishing:
- ½ cup sour cream
- 2 tablespoons fresh chives or scallions
- Optional: Leek oil for drizzling
Steps
- Start by preparing the leeks: Slice into ¼-inch thick rings and rinse thoroughly under cold running water. This step is crucial as leeks often harbor sand between their layers. Drain well in a colander.
- Heat 3 tablespoons oil in a heavy-bottom Dutch oven over medium-low heat. Add cleaned leeks, garlic, and thyme. Sauté for 8-10 minutes until the leeks turn golden and fragrant. They should be soft but not browned.
- Add the sliced potatoes, broth, salt, and pepper. Increase heat to high and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 15-20 minutes until potatoes are easily pierced with a fork.
- While the soup simmers, prepare the optional leek oil using the green tops. This adds both visual appeal and an extra layer of leek flavor.
- Once potatoes are tender, blend the soup until smooth. If using an immersion blender, pulse in short bursts to prevent over-blending which can make the texture gummy. For a standard blender, work in batches filling only halfway, with the lid firmly secured and covered with a kitchen towel.
- Return soup to pot and whisk in sour cream until fully incorporated. Warm gently over low heat for 2-3 minutes. Taste and adjust seasoning.
- Serve hot in warmed bowls, drizzled with leek oil and topped with fresh chives.
