This is a fabulous Potato Leek Soup recipe that tastes far more indulgent than it actually is. Naturally gluten-free and vegan-adaptable, the simple, classic flavours will fill you with nostalgic warmth.
Prep Time20 minutesmins
Cook Time35 minutesmins
Total Time55 minutesmins
Servings: 4to 6
Ingredients
4large leeks,white and light green parts only
1tablespoonbutter
2tablespoonsextra-virgin olive oil,plus more to serve
3garlic cloves,peeled and thinly sliced
2poundsYukon Gold potatoes,peeled and cut into ½-inch pieces
6cupschicken or vegetable broth
1 1/2teaspoonkosher saltplus more to taste
1/4teaspoonfreshly cracked black pepperplus more for garnish
2bay leaves
3-4sprigs of fresh thyme
1/2cupheavy cream
freshly chopped chivesfor garnish
Instructions
Halve the leeks lengthwise, then thinly slice crosswise. Rinse away any grit (see notes).
Heat the butter and olive oil in a large soup pot over medium heat. Once butter has melted, add the leeks, reduce heat to medium low and cook, stirring occasionally, until very soft, but not browned, about 10 to 12 minutes. Stir in the garlic during the last 3 minutes of cooking.
Add the diced potatoes, chicken or vegetable stock, salt, pepper, bay leaves, and thyme sprigs. Bring to a boil over high heat, then lower the heat down to a gentle simmer. Cover, and simmer until the potatoes are perfectly soft and tender when pierced with a fork, about 20 minutes.
Remove and discard the bay leaves. Use an immersion blender to blend the soup just until it’s smooth and creamy—over blending can cause it to turn gummy. Alternatively, transfer in batches to a blender and again, blend only until just creamy and smooth. Taste and adjust seasoning, adding more salt and pepper as needed.
Stir in heavy cream, if using. Serve immediately garnished with a drizzle of olive oil, chopped chives and pinches of freshly cracked black pepper.
Notes
To rinse the leeks: Place sliced leeks in a bowl of cold water and swish the leeks with your hands to separate the layers. Let sit for 1 minute to allow any dirt to settle to bottom of bowl. Lift the leeks out of the water and transfer to a colander. Rinse again under running water for just a few seconds. (Don't dump the leeks with the water into the colander or the dirt that settled at the bottom will pour over them again.)
To make dairy-free: Substitute heavy cream with full-fat coconut milk or simply omit entirely.
To store: Store cooled soup in airtight containers and refrigerate for up to 4 days.
To freeze: Store cooled soup in a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight.