Creamy Potato Leek Soup with Leek Top Broth Recipe
This creamy and flavorful Potato Leek Soup is perfect for cozy fall and winter meals. Made with tender leeks, Yukon gold potatoes, and a rich leek top broth or vegetable broth, this soup offers a delightful blend of sweet oniony flavors and smooth texture. It’s easy to prepare and can be garnished with fresh chives for a fresh touch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Soup
- 4 large leeks (about 2½ pounds), white and light green parts only
- 3 tablespoons unsalted butter
- 1 teaspoon sea salt
- Freshly ground black pepper, to taste
- 2 pounds Yukon gold or yellow potatoes, chopped
- 3 garlic cloves, grated
- 6 cups leek top broth or vegetable broth
- 3 fresh thyme sprigs, bundled
- 1 cup milk or heavy cream
- 1 tablespoon fresh lemon juice (optional)
- Chopped fresh chives, for garnish
Optional Leek Top Broth
- 4 large leeks (about 2½ pounds), dark green tops only
- 12 cups water
- 8 fresh thyme sprigs
- 5 garlic cloves, smashed
- 1 tablespoon sea salt
- 1 tablespoon black peppercorns
Instructions
- Prepare the Leek Top Broth (Optional): Cut off the dark green tops of the leeks and wash them thoroughly. In a large pot, combine the leek tops with water, thyme sprigs, smashed garlic, sea salt, and black peppercorns. Bring to a boil over high heat, then reduce to a simmer and cook gently for 30 minutes. Strain the broth, reserving 6 cups for the soup; freeze or refrigerate any remaining broth for future use.
- Prepare the Soup Leeks: Chop the white and light green parts of the leeks and wash them well to remove any grit or dirt.
- Sauté the Leeks: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped leeks, sea salt, and freshly ground black pepper. Cook for 8 to 10 minutes, stirring occasionally, until the leeks become soft but not browned. If they begin to brown prematurely, reduce the heat to prevent burning.
- Add Remaining Ingredients and Simmer: Stir in the chopped potatoes, grated garlic, prepared leek top broth or vegetable broth, and the bundled thyme sprigs. Bring the mixture to a gentle simmer and cook for about 20 minutes, or until the potatoes are very soft and easily pierced with a fork.
- Blend the Soup: Remove and discard the thyme sprigs. Use an immersion blender directly in the pot, or carefully transfer the soup in batches to a blender, and blend until smooth and creamy.
- Finish the Soup: Return the blended soup to the pot if needed, then stir in the milk or heavy cream until well combined. Taste and adjust seasoning as desired, adding fresh lemon juice for a subtle brightness if using.
- Serve: Ladle the soup into bowls and garnish with chopped fresh chives. Serve warm and enjoy.
Notes
- Leek tops can be frozen or refrigerated after making broth for use in other recipes.
- For a richer soup, use heavy cream instead of milk.
- Vegetable broth can be used as an alternative to leek top broth for a quicker preparation.
- Be sure to wash leeks thoroughly to remove any dirt trapped between layers.
- Adjust seasoning with salt, pepper, and lemon juice to your taste preferences.
