Easy, Creamy Potato and Leek Soup
This easy classic tends to be liked by adults and children, especially with homemade croutons!
- Prep Time: 5
- Cook Time: 30
- Total Time: 35 minutes
- Yield: About 6 servings 1x
Ingredients
- 3 Tbsp unsalted butter
- 2 leeks, cleaned and sliced thinly
- 3 cloves garlic, coarsely chopped
- 2 tsp Kosher salt
- 2 lbs (~900g) yukon gold potatoes, cut into quarters
- 7 cups chicken or vegetable broth
- 1 tsp fresh or dried thyme
- 2 bay leaves
- 3/4 cup heavy cream
- 1/2 lemon, juiced
- Freshly ground black pepper, to taste
Garnish (optional)
- Croutons (see notes for homemade croutons)
- Plain, greek yogurt
- Chives, minced
Instructions
- In a large pot over medium heat, melt the butter.
- Add the leeks and garlic, and season with 1 tsp of the salt. Stir to coat with butter, cover, and sauté for about 5 minutes, until the leeks are soft and wilted. Remove the lid and continue sautéing, about 5 more minutes.
- Add the potatoes, remaining tsp salt, broth, thyme, and bay leaves. Stir together, bring to a boil, then cover and reduce to a simmer. Cook for about 20 minutes.
- Remove the lid and check that the potatoes are done – they should easily be pierced with a fork.
- Using a slotted spoon or tongs, find the bay leaves and remove them.
- Remove from heat and add the heavy cream and lemon juice. Using an immersion blender, blend the soup until creamy.
- Serve warm or cold, garnished with croutons, a dollop of Greek yogurt, and sprinkle of chives.
Notes
Potatoes: You can replace the yukon gold potatoes with russet potatoes or baby potatoes. If you find potatoes with nice skins that are delicate and unbruised, there is no need to peel them. Otherwise, peel them before cooking.
How to clean leeks: To clean leeks, start by trimming off the root end and the very top of the tough dark green tops (which you can save in a ziplock in the freezer to use when making homemade broth). Slice the leeks in half lengthwise, then rinse them under cold running water, separating the layers with your fingers to remove any trapped dirt or sand. Finally, slice or chop the leeks as needed for your recipe.
Vegan: For a delicious vegan variation, substitute the butter for vegan butter, and the cream for coconut cream or full fat coconut milk.
How to make homemade croutons (you can do this with gluten-free bread): To make homemade croutons, start by cutting bread. preferably 1-3 days old, into cubes. Toss the bread cubes with olive oil, salt, and any desired seasonings like garlic powder or dried herbs. Spread the cubes in a single layer on a baking sheet and bake at 375°F (190°C) for about 10-15 minutes, or until they are golden brown and crispy, stirring once halfway through. Let them cool before using them in salads or soups. Store in an airtight container or ziplock bag at room temperature for up to 3 days.
Find it online: https://emmafrisch.com/easy-creamy-potato-leek-soup/
