Description
This creamy Potato Leek Soup is a comforting and flavorful dish made by sautéing fresh leeks, garlic, and thyme, then simmering thinly sliced potatoes in chicken broth until tender. Pureed to a smooth consistency and enriched with sour cream and butter, this soup is perfect for a cozy meal and can be garnished with fresh herbs and optional leek oil for a vibrant finish.
Ingredients
Scale
Vegetables
- 4-5 cups leeks, sliced ¼ inch thin (white portion)
- 2 pounds thin skin potatoes, sliced ¼ inch thin (yellow potatoes recommended)
- 4 cloves garlic, minced
- 1 tablespoon fresh thyme or 2 stems
- Fresh thyme leaves, chopped parsley leaves, or chopped chives for garnish
- Optional: leek green tops for leek oil garnish
Liquids & Fats
- 3 tablespoons olive oil
- 2 tablespoons salted butter
- 4 cups chicken broth
- ½ cup sour cream
- Optional: drizzle with fresh cream or leek oil
Seasonings
- 1 teaspoon salt (or more to taste)
- ½ teaspoon black pepper
Instructions
- Prepare Leeks: Slice the green tops off the leeks and set them aside for optional leek oil. Thinly slice the white portion of the leeks about ¼ inch wide using a sharp knife or mandolin.
- Prepare Potatoes: Thinly slice the cleaned potatoes to about ¼ inch thickness using the same method. Set aside.
- Clean Leeks: Place the sliced leeks in a strainer and rinse thoroughly under cold water to remove all dirt and grit.
- Sauté Aromatics: Heat olive oil in a Dutch oven or medium-sized pot over medium heat. Add the sliced leeks, minced garlic, and fresh thyme. Sauté until the mixture is tender and golden, about 5-7 minutes.
- Add Potatoes and Broth: Stir in the sliced potatoes, chicken broth, salted butter, salt, and black pepper.
- Simmer: Bring the mixture to a boil. Cover the pot, reduce heat to low or medium-low, and simmer for about 20 minutes or until potatoes are fork tender.
- Puree the Soup: Use an immersion blender to blend the soup directly in the pot until smooth or to your desired texture.
- Add Sour Cream: Whisk in the sour cream until well combined to add creaminess.
- Adjust Seasoning: Taste the soup and add additional salt and pepper as needed for flavor.
- Serve and Garnish: Ladle soup into bowls and garnish with fresh thyme leaves, chopped parsley or chives. Optionally drizzle with fresh cream or homemade leek oil made from the green tops for extra flavor and color.
Notes
- Use yellow potatoes for a creamy texture and rich flavor.
- Leek oil made from the green tops can add a vibrant and aromatic garnish.
- Adjust thickness by adding more broth if the soup is too thick after blending.
- Sour cream adds tanginess; substitute with crème fraîche or yogurt if desired.
- For a vegetarian version, substitute chicken broth with vegetable broth.
