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Potato Leek Soup

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A creamy and flavorful potato leek soup made by sautéing leeks and simmering them with potatoes, garlic, thyme, and broth, then pureed and finished with milk or cream and lemon juice.

Ingredients

Scale
  • 3 tablespoons unsalted butter
  • 3 large leeks, white and light green parts only, cleaned and sliced
  • 4 cups potatoes, peeled and diced
  • 2 cloves garlic, grated
  • 4 cups vegetable or chicken broth
  • 1 sprig fresh thyme
  • 1 cup milk or cream
  • 1 tablespoon lemon juice (optional)
  • Salt and freshly ground black pepper, to taste
  • Olive oil, for drizzling
  • Fresh chives, chopped, for garnish

Instructions

  1. Cut off dark green tops and root ends of leeks, slice white and light green parts, and wash thoroughly to remove grit.
  2. In a large pot, melt butter over medium heat and sauté leeks until tender, avoiding browning.
  3. Add diced potatoes, grated garlic, broth, and thyme sprig to the pot; bring to a simmer and cook until potatoes are tender, about 20 minutes.
  4. Remove thyme sprig and puree the soup using an immersion blender or in batches in a blender until smooth.
  5. Stir in milk or cream and lemon juice if using; season with salt and pepper to taste.
  6. Ladle soup into bowls, drizzle with olive oil, and garnish with fresh chives before serving.

Notes

Ensure leeks are thoroughly cleaned to avoid grit in the soup. Use an immersion blender for easier pureeing directly in the pot. Adding lemon juice brightens the flavor but is optional.

Nutrition

Find it online: https://www.receipster.com/potato-leek-soup/

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