Description

This Potato Leek Soup is a delightful blend of creamy Yukon gold potatoes and tender, flavorful leeks. With simple ingredients and easy preparation, it’s perfect for a quick dinner or a cozy meal. Enjoy a bowl of comfort with every spoonful!

Ingredients

Scale

3 tablespoons unsalted butter
1 tablespoon minced garlic
2 to 3 large leeks, white and light green parts only, roughly chopped and well washed
4 to 6 thyme sprigs
salt, to taste
black pepper, to taste
2 pounds yukon gold potatoes, skin on and cubed
6 cups water, plus more as needed
2 vegetable stock cubes
1 cup heavy cream
3 tablespoons crème fraîche
squeeze of lemon juice
dash of nutmeg

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Instructions

In a large pot over medium heat, melt the unsalted butter. Once melted, add the minced garlic and sauté for 1 to 2 minutes until fragrant.
Add the leeks, season lightly with salt and black pepper, and cook, stirring often, until softened and translucent without browning.
To the same pot, add the thyme leaves and cook for 1 minute until fragrant.
Add the cubed yukon gold potatoes, water, and vegetable stock cubes. Bring to a boil, then reduce to a simmer and cook for 15 to 20 minutes, or until the potatoes are very tender.
Off the heat, blend the soup until smooth using an immersion blender or a regular blender, adding more liquid as needed for texture.
Optional: Strain the blended soup through a fine-mesh sieve for extra creaminess, then return it to the pot.
Over low heat, stir in the heavy cream and crème fraîche until fully incorporated.
Finish off the soup with a squeeze of lemon juice and a dash of nutmeg. Adjust seasoning with more salt and black pepper as needed.
Serve warm, garnished with chopped chives, a drizzle of olive oil, and freshly cracked black pepper.

Notes

Ensure leeks are well washed to remove any grit between the layers.
For a vegan version, replace heavy cream and crème fraîche with coconut cream or a plant-based alternative.
This soup can be refrigerated for up to 3 days and reheated gently.

Nutrition

Serving Size: 1 cup
Calories: 340
Sugar: 2g
Sodium: 850mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 6g
Cholesterol: 80mg