Potato Leek Soup Classic (Printable Version)
Creamy soup with potatoes, leeks, and chives; soothing, satisfying, and perfect with crusty bread.
# Ingredients:
→ Vegetables
01 -
4 large leeks (approx. 500 g), sliced into 6 mm rounds
02 -
4 cloves garlic, roughly chopped
03 -
680 g Yukon Gold potatoes, thinly sliced
→ Liquids and Oils
04 -
45 ml olive oil
05 -
950 ml vegetable broth or chicken stock
→ Herbs and Seasonings
06 -
1 tablespoon fresh thyme or 1 teaspoon dried thyme
07 -
5 ml salt, more to taste
08 -
2.5 ml freshly cracked black pepper
→ Finishing and Garnish
09 -
120 ml sour cream or heavy cream
10 -
2 tablespoons fresh chives or scallions, finely chopped
11 -
Leek oil (optional, made with green leek tops)
# Steps:
01 -
Slice leeks into 6 mm rounds and rinse thoroughly under running water to remove grit. Drain well.
02 -
In a heavy-bottomed pot, heat olive oil over medium-low. Add leeks, garlic, and thyme. Sauté gently until leeks are soft, golden, and aromatic, approximately 8–10 minutes.
03 -
Add sliced potatoes, stock, salt, and black pepper. Increase heat and bring to a boil. Cover, reduce to low, and simmer until potatoes are fork-tender, about 15–20 minutes.
04 -
While the soup simmers, prepare leek oil if desired by gently heating leek tops in oil then straining. Set aside for serving.
05 -
Once potatoes are tender, use an immersion blender to blend the soup until mostly smooth but still textured. Avoid over-blending to prevent a gummy consistency. Alternately, blend in batches using a blender, ensuring the container is never more than half full and the lid is firmly held with a towel.
06 -
Return blended soup to the pot and whisk in sour cream. Taste and adjust salt and pepper if necessary. Warm over low heat as needed.
07 -
Ladle soup into bowls. Drizzle with leek oil if using, and garnish with chives or scallions before serving.
# Notes:
01 -
Soup maintains a creamy texture without dairy; vegan adaptations may use plant-based cream or a small amount of raw cashews blended in.
02 -
For added depth, try a dash of lemon juice and nutritional yeast when making a vegan version.