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Velvety Potato Leek Soup for Cozy Weeknight Dinners

potato leek soup - Tasty
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Make this creamy potato leek soup that tastes like it simmered all day. This easy recipe relies on Yukon Gold potatoes for natural thickness, creating a perfect comfort food soup for cold nights.

Ingredients

Scale
  • 3 tablespoons unsalted butter
  • 4 large leeks, white and light green parts only, sliced thin
  • 2 cloves garlic, minced
  • 1.5 pounds Yukon Gold potatoes, peeled and diced
  • 4 cups low-sodium chicken or vegetable broth
  • 1 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • Fresh chives, for garnish

Instructions

  1. Clean the leeks thoroughly to remove any grit. Slice the white and light green parts thinly.
  2. In a large pot or Dutch oven, melt the butter over medium heat. Add the sliced leeks and cook slowly, stirring often, for 10 to 15 minutes until they are very soft and sweet. Do not let them brown.
  3. Add the minced garlic to the pot and cook for 1 minute until fragrant.
  4. Add the diced Yukon Gold potatoes and the broth to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the potatoes are completely tender when pierced with a fork.
  5. Remove the pot from the heat. Use an immersion blender to blend the soup until it is completely smooth and velvety. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth, then return it to the pot.
  6. Stir in the heavy cream (or dairy-free alternative), salt, and pepper. Heat the soup gently over low heat until warmed through. Do not boil after adding the cream.
  7. Taste and adjust seasoning as needed. Serve the best potato leek soup hot, garnished with fresh chives.

Notes

  • For maximum leek flavor, use the slow-sweat technique described in step 2 until the leeks are fully softened.
  • Yukon Gold potatoes break down well, helping to naturally thicken the soup without needing flour.
  • If you prefer a roasted potato leek soup variation, roast the potatoes and leeks tossed with olive oil at 400°F (200°C) for 25 minutes before adding them to the broth for simmering.
  • To make a dairy free potato leek soup, substitute heavy cream with full-fat canned coconut milk or cashew cream.

Nutrition

Find it online: https://hearthbite.com/potato-leek-soup-velvety-creamy-recipe/