Description
This creamy potato leek soup is easy to make with just a handful of ingredients! Including sautéed leeks, creamy potatoes and a touch of cream that is blended until velvety smooth.
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 pound Yukon gold potatoes (peeled and chopped into 1/2 inch cubes)
- 2–3 medium leeks (cut in half, sliced and cleaned well)
- 1 teaspoon Kosher salt
- 1/2 teaspoon ground black pepper
- 5 cups vegetable stock
- 1/2 cup heavy cream
- Fresh thyme leaves
Instructions
- Step: Bring a medium pot to medium heat and add butter and olive oil. Once melted add the leeks and saute for 5-7 minutes until softened but not caramelized.
- Step: Add the cubed potatoes and season with salt and pepper.
- Step: Add enough stock to completely cover the vegetables. Cover with the lid, leaving a small opening and bring to a strong simmer.
- Step: Cook the potato leek soup until the potatoes are incredibly tender, about 35 minutes.
- Step: Once done, turn off the heat and use an immersion blender or high powdered blender to blend the soup until incredibly smooth.
- Step: Pour in the heavy cream and stir to mix in.
- Step: Ladle the soup into bowls and garnish with fresh thyme, a drizzle of olive oil and additional grating of black pepper and salt.
Notes
Use only the light green and white parts of the leek. The very dark green are too fibrous and won’t blend well. Blend the soup while it’s still warm so it blends easily and becomes creamy.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 cup (8 Ounces)
- Calories: 366 kcal
- Sugar: 11 g
- Sodium: 467 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 43 mg