If you’ve ever craved a soul-soothing bowl that wraps you in warmth and comfort, the Creamy Potato Leek Soup with Fresh Thyme and Sour Cream Recipe is exactly what you need. This recipe takes humble ingredients like tender potatoes and fragrant leeks and elevates them with fresh thyme and a luscious swirl of sour cream, creating a velvety soup that feels like a big, cozy hug in a bowl. Perfect for any season, it’s incredibly easy to make and will quickly become your go-to whenever you want a satisfying, brilliant homemade meal that’s both elegant and effortless.
Ingredients You’ll Need
Sometimes the simplest ingredients yield the most extraordinary results. Each component in this soup plays an essential role, whether adding flavor depth, creamy texture, or vibrant herbal notes. Here’s what you’ll gather for this classic, comforting dish:
- Leeks (4-5 cups sliced ¼ inch thin): Their mild onion flavor forms the fragrant base of the soup.
- Olive Oil (3 tablespoons): Adds a silky richness while sautéing the veggies.
- Salted Butter (2 tablespoons): Enhances the soup’s creaminess and balances the flavors.
- Garlic (4 cloves, minced): Provides a warm, aromatic kick.
- Fresh Thyme (1 tablespoon or 2 stems): Brings earthy, herbaceous brightness.
- Thin-skinned potatoes (2 pounds, sliced ¼ inch thin): The heart of the soup, delivering a velvety texture when blended.
- Chicken broth (4 cups): The flavorful liquid base that keeps the soup light yet savory.
- Salt (1 teaspoon, adjust to taste): Essential for enhancing all the flavors.
- Black pepper (½ teaspoon): Adds a hint of subtle heat.
- Sour cream (½ cup): Gives the soup its luscious creaminess and a touch of tang.
- Fresh thyme leaves, parsley, or chopped chives: Great for garnish and an extra pop of freshness.
- Optional leek oil or fresh cream drizzle: An elegant finish that elevates the presentation and flavor.
How to Make Creamy Potato Leek Soup with Fresh Thyme and Sour Cream Recipe
Step 1: Prepare the Leeks and Potatoes
Start by trimming the green tops off the leeks—they’re perfect for making leek oil if you’re feeling adventurous. Next, thinly slice the white parts of the leeks into ¼ inch strips. Do the same for your potatoes, aiming for even slices so they cook uniformly. Don’t forget to rinse the leek slices thoroughly under cold water; this step is key to removing any trapped dirt and ensures a clean, pure flavor.
Step 2: Sauté the Leeks, Garlic, and Thyme
Heat olive oil in a Dutch oven over medium heat, then add the sliced leeks, minced garlic, and fresh thyme. Sauté gently until the mixture becomes tender and golden—this step unlocks a wonderful sweetness and depth that really makes the soup sing.
Step 3: Add Potatoes, Stock, and Seasonings
Now, toss in the thin potato slices, then pour in the chicken broth along with the butter, salt, and black pepper. This is where your soup begins to come together, with warming aromas filling your kitchen almost instantly.
Step 4: Simmer Until Tender
Bring everything to a boil, then cover the pot and reduce the heat to a gentle simmer. Let it cook for about 20 minutes or until the potatoes are tender when poked with a fork. This simmering melds the flavors beautifully while softening the potatoes perfectly for blending.
Step 5: Blend to Creamy Perfection
Using an immersion blender, puree the soup right in the pot until you reach your desired texture—whether you like it silky smooth or slightly rustic with little potato bits, this is your chance to customize.
Step 6: Finish with Sour Cream and Adjust Seasoning
Whisk in the sour cream until the soup turns luxuriously creamy and gains a subtle tang. Taste and add more salt or pepper if needed—this final seasoning step is what makes the flavors truly pop and ensures every spoonful is balanced.
How to Serve Creamy Potato Leek Soup with Fresh Thyme and Sour Cream Recipe
Garnishes
A sprinkle of fresh thyme leaves, parsley, or chives on top adds a delightful herbal note and beautiful color contrast. For an extra special touch, drizzle with a swirl of fresh cream or a vibrant leek oil made from those reserved leek greens—this transforms a simple bowl of soup into an irresistible plate.
Side Dishes
Pairing the soup with crusty artisan bread or warm, garlicky croutons is a classic choice that never disappoints. A fresh green salad with a light vinaigrette also complements the richness of the soup, balancing the meal perfectly.
Creative Ways to Present
Serve the soup in charming rustic bowls or mugs for a cozy vibe. For entertaining, try topping with crispy pancetta bits, a sprinkle of sharp cheddar, or even a dollop of herb-infused crème fraîche. Presentation is all about making this comforting dish feel as special as it tastes!
Make Ahead and Storage
Storing Leftovers
Let the soup cool to room temperature, then transfer it to an airtight container and store in the fridge for up to 3 days. The flavors actually deepen overnight, making leftovers just as delicious—if not more.
Freezing
This soup freezes wonderfully. Portion it out into freezer-safe containers and freeze for up to 2 months. Keep in mind that sour cream can sometimes change texture when frozen, so you might want to stir in fresh sour cream after reheating.
Reheating
Reheat gently over low heat on the stovetop, stirring occasionally to prevent sticking. If the soup is too thick, add a splash of broth or water to bring back the perfect consistency. Taste and adjust seasoning before serving to refresh its vibrancy.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply swap the chicken broth for a high-quality vegetable broth. The flavors will remain deliciously comforting and just as creamy.
What type of potatoes work best?
Thin-skinned yellow potatoes are ideal because they cook evenly and blend into a creamy texture without being gluey. Yukon Gold is a great choice for this recipe.
Is it necessary to peel the potatoes?
For this soup, peeling is optional. Leaving the skins on adds extra fiber and texture, but make sure your potatoes are well-cleaned before slicing.
Can I prepare the soup entirely in advance?
Yes! You can make the soup up to two days ahead and store it in the fridge. Just wait to add the sour cream until reheating for the freshest taste and nicest texture.
How can I make leek oil at home?
Simply thinly slice the green tops of the leeks, sauté gently in olive oil until fragrant, then strain. This oil is perfect for drizzling on top as a vibrant and flavorful garnish.
Final Thoughts
There’s something about this Creamy Potato Leek Soup with Fresh Thyme and Sour Cream Recipe that just feels like home, no matter where you are. It’s effortless to make, wonderfully comforting, and perfect for any occasion. So grab your pot and those fresh ingredients, and dive into this deliciously creamy bowl of goodness—you’ll be so glad you did!
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Creamy Potato Leek Soup with Fresh Thyme and Sour Cream Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: French
- Diet: Gluten Free
Description
This classic Potato Leek Soup is a comforting and creamy dish perfect for any season. Featuring tender leeks and thinly sliced potatoes simmered in chicken broth, then blended to a smooth consistency and enriched with sour cream, this soup offers a delightful balance of savory flavors and creamy texture. Garnished with fresh herbs and an optional drizzle of leek oil or cream, it makes a hearty starter or light meal that is both elegant and easy to prepare.
Ingredients
Vegetables
- 4–5 cups leeks (white portion sliced ¼ inch thin)
- 2 pounds thin skin potatoes (yellow variety, sliced ¼ inch thin)
- 4 cloves garlic (minced)
- 1 tablespoon fresh thyme or 2 stems
- Fresh thyme leaves, fresh chopped parsley leaves, or chopped chives for garnish
- Leek green tops (for optional leek oil)
Liquids and Fats
- 3 tablespoons olive oil
- 2 tablespoons salted butter
- 4 cups chicken broth
- ½ cup sour cream
- Drizzle of fresh cream or leek oil (optional)
Seasonings
- 1 teaspoon salt (plus more to taste)
- ½ teaspoon black pepper (plus more to taste)
Instructions
- Prepare Leeks: Slice the green tops off the leeks and set them aside for making leek oil or garnish. Thinly slice the white portion of the leeks to about ¼ inch width using a sharp knife or mandolin.
- Slice Potatoes: Using the same slicing method, thinly slice the cleaned thin-skinned potatoes and set aside.
- Rinse Leeks: Place the sliced leeks in a strainer and rinse thoroughly under cold running water to remove any dirt or grit.
- Heat Oil: In a Dutch oven or medium saucepan, heat the olive oil over medium heat.
- Sauté Aromatics: Add the sliced leeks, minced garlic, and fresh thyme stems to the hot oil. Sauté gently until the mixture is tender and golden, about 5-7 minutes.
- Add Potatoes and Broth: Stir in the sliced potatoes, chicken broth, butter, salt, and black pepper.
- Simmer Soup: Bring the mixture to a boil, then cover and reduce heat to low or medium-low. Let it simmer for about 20 minutes, or until the potatoes are fork-tender.
- Blend Soup: Once cooked, use an immersion blender to puree the soup to your desired smoothness.
- Incorporate Sour Cream: Stir in the sour cream until fully combined, adding creaminess and a slight tang.
- Adjust Seasoning: Taste and add additional salt and pepper to suit your preference.
- Garnish and Serve: Ladle the soup into bowls and garnish with fresh thyme leaves, parsley, or chives. Optionally drizzle with fresh cream or homemade leek oil made from the reserved green tops for added flavor and color.
Notes
- Use yellow-skinned potatoes as they yield a creamy texture, but other varieties may be used.
- Leek oil can be made by gently blending sautéed leek green tops with oil for a flavorful drizzle.
- If you prefer a chunkier soup, blend only a portion or pulse briefly with an immersion blender.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Make sure to rinse leeks thoroughly as dirt often collects between the layers.
