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
Scale
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.
