Name: Leek and Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 3-4 large leeks (4-5 cups sliced); 3 tablespoons olive oil (or sub butter or ghee); 4 cloves garlic, rough chopped; 1 tablespoon fresh thyme (or 1 tsp dry thyme); 1 1/2 pounds yukon gold potatoes, thinly sliced (or sub any thin-skinned potatoes – red, fingerling, or use russets, peeled); 4 cups veggie broth or chicken stock; 1 teaspoon salt, more to taste; ½ teaspoon fresh cracked pepper; ½ cup sour cream (or heavy cream, see notes for vegan); 2 tablespoons fresh chives (or scallions) for garnish

Description

A creamy and flavorful leek and potato soup, perfect for a cozy meal.

Ingredients

Scale

3–4 large leeks (4–5 cups sliced)
3 tablespoons olive oil (or sub butter or ghee)
4 cloves garlic, rough chopped
1 tablespoon fresh thyme (or 1 tsp dry thyme)
1 1/2 pounds yukon gold potatoes, thinly sliced (or sub any thin-skinned potatoes – red, fingerling, or use russets, peeled)
4 cups veggie broth or chicken stock
1 teaspoon salt, more to taste
½ teaspoon fresh cracked pepper
½ cup sour cream (or heavy cream, see notes for vegan)
2 tablespoons fresh chives (or scallions) for garnish

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Instructions

Slice leeks into ¼-inch thick slices. Rinse under running water to remove dirt and sediment. Drain.
Heat oil in a heavy-bottom pot or dutch oven, over medium-low heat. Add rinsed leeks, garlic, and thyme. Sauté until tender, golden, and fragrant, about 8-10 minutes.
Add potatoes, stock, salt, and pepper. Bring to a boil, cover, turn heat to low and simmer, covered, for 15-20 minutes, until potatoes are fork-tender.
Make the optional leek oil.
When the potatoes are very tender, use an immersion blender and blend the soup until relatively smooth. TIP: Over blending may cause the soup to have a gummy texture. Alternatively, blend in batches in a regular blender (remember to blend in small batches, less than half full, holding the lid down firmly covered with a kitchen towel).
Return the blended soup to the pot, and whisk in the sour cream. Taste and adjust salt and pepper. Gently warm over low heat.
To serve, divide among bowls, drizzle with the leek oil, sprinkle with fresh chives or scallions.

Notes

For a vegan alternative, substitute the sour cream with a non-dairy cream option.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 300
Sugar: 2g
Sodium: 800mg
Fat: 20g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 6g
Cholesterol: 15mg