Description
This creamy potato leek soup is comforting, smooth, and full of delicate savory flavor. Made with Yukon gold potatoes, tender leeks, and sour cream, it is an easy and cozy meal perfect for any season.
Ingredients
- 2 large leeks
- 1 pound Yukon gold potatoes, peeled and diced
- 4 tablespoons unsalted butter
- 5 cups vegetable broth
- 1/2 teaspoon kosher salt
- 1/2 teaspoon dried thyme
- 1/2 cup sour cream
Instructions
- Rinse the leeks thoroughly and pat dry. Cut off and discard the dark green tops, keeping only the lighter green and white portions. Slice the leeks and peel and dice the potatoes.
- Heat a large pot over medium-high heat. Add the butter and let it melt.
- Add the sliced leeks and sauté for 4-5 minutes until softened.
- Stir in the diced potatoes, kosher salt, and dried thyme.
- Pour in the vegetable broth, cover, and bring to a boil. Cook for 15 minutes or until the potatoes are tender. If needed, cook an additional 5 minutes.
- Reduce the heat to medium-low and use an immersion blender to blend the soup until smooth.
- Stir in the sour cream and heat gently until warmed through.
- Serve hot.
Notes
- For extra richness, garnish with additional sour cream or fresh chives.
- Be sure to rinse leeks thoroughly as dirt can collect between the layers.
- If you do not have an immersion blender, carefully blend the soup in batches using a countertop blender.
- Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 45 mg
