Description
This creamy Potato Leek Soup is a comforting and flavorful dish made with tender Yukon Gold potatoes, mild leeks, and savory onions, simmered in vegetable broth and enriched with heavy cream and butter. Garnished with fresh herbs and a hint of lemon juice, this soup is perfect for a cozy meal any time of the year.
Ingredients
Scale
Vegetables
- 4 medium Yukon Gold potatoes, peeled and diced
- 3 large leeks, cleaned and sliced
- 1 medium onion, diced
Liquids & Dairy
- 4 cups vegetable broth
- 1 cup heavy cream
- 3 tablespoons unsalted butter
Seasonings & Garnishes
- Salt and pepper, to taste
- Fresh thyme or parsley, for garnish
- Optional: Lemon juice, for brightness
Instructions
- Prepare Ingredients: Clean the leeks thoroughly to remove any dirt, peel and dice the Yukon Gold potatoes, and dice the onion into small pieces for even cooking.
- Sauté Onions and Leeks: In a large pot, melt the unsalted butter over medium heat. Add the diced onion and sliced leeks. Sauté for 5 to 7 minutes until the vegetables are soft and fragrant, forming the flavorful base of the soup.
- Add Potatoes: Stir in the diced potatoes and cook for an additional 2 to 3 minutes to allow the flavors to combine and the potatoes to begin softening.
- Simmer Soup: Pour the vegetable broth into the pot and bring the mixture to a boil. Reduce heat to low and let it simmer gently for 20 to 25 minutes, or until the potatoes are tender and fully cooked.
- Puree Soup: Remove the pot from heat and use an immersion blender to puree the soup until smooth and creamy. This gives the soup a velvety texture.
- Finish Soup: Stir in the heavy cream, then season with salt and pepper to taste. Add a splash of lemon juice if desired to brighten the flavors.
- Warm and Serve: Return the pot to low heat to warm the soup through without boiling. Ladle into bowls and garnish with fresh thyme or parsley for an appealing presentation and fresh herbal notes.
Notes
- Thoroughly clean leeks as they can contain dirt between layers.
- Yukon Gold potatoes work best for creamy texture, but russet potatoes can be used as a substitute.
- Adjust the thickness by adding more vegetable broth if needed.
- Lemon juice is optional but adds a nice brightness to balance the richness.
- Use an immersion blender for easy pureeing directly in the pot to avoid transferring hot soup.
