Indulge in the simplicity of classic comfort with this Potato Leek Soup. This recipe is a tribute to the soothing flavors of tender potatoes and fragrant leeks, artfully blended into a velvety, creamy masterpiece. Whether it’s a chilly evening or a desire for something heartwarming, this soup promises a bowlful of pure delight. Join us in the kitchen as we unlock the deliciousness of this timeless favorite.

Ingredients:

  • 3-4 large leeks, (4–5 cups sliced)
  • 3 tablespoons olive oil
  • 4 cloves garlic, chopped
  • 1 tablespoon fresh thyme
  • 1 1/2 pounds Yukon gold potatoes, thinly sliced
  • 4 cups vegetable broth
  • 1 teaspoon salt, more to taste
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 cup sour cream
  • 2 tablespoons fresh chives

Directions:

  1. Slice leeks into ¼ inch slices. Place into a bowl and rinse under running water to remove dirt and sediment. Drain. This also helps to soften the leeks.
  2. Heat oil in a dutch oven (or heavy-bottom pot) over medium-low heat. Add leeks, garlic, and thyme, and sauté until tender and fragrant, 8-10 minutes.
  3. Add potatoes, vegetable broth, salt, and pepper. Bring to a boil, then turn heat to low and simmer, covered, for 15-20 minutes, until potatoes are fork-tender.
  4. When the potatoes are very tender, use an immersion blender to blend the soup until relatively smooth. Make sure NOT to over-blend the soup as this may cause the soup to have a gummy texture.  If you don’t have an immersion blender, process soup in batches in a regular blender.
  5. Return the blended soup to the pot, and whisk in the sour cream. Adjust seasoning as desired, adding salt and pepper to taste. Gently warm over low heat.
  6. Garnish with a sprinkle of fresh chives or scallions.

Serves 4-6.