Potato leek soup is a classic comfort food that is easy to make and satisfying to eat. It’s creamy, flavorful and light, perfect for a chilly fall day. In this recipe, you’ll learn how to make a simple potato leek soup with sour cream and fresh thyme, and how to enhance it with a drizzle of leek oil made from the green leek tops. This soup is vegan adaptable and gluten-free.
What You’ll Need
- Leeks: Use the white, yellow and pale green parts of the leeks and slice them thinly. Rinse them well to remove any dirt or sand. Save the dark green tops for the leek oil.
- Olive oil (or butter or ghee): For sautéing the leeks and garlic.
- Garlic: For extra flavor and aroma.
- Fresh thyme (or dried thyme): For a fragrant herbaceous note.
- Potatoes: Use any thin-skinned potatoes, such as yukon gold, russet, red or fingerling. Peel them if you prefer, or leave the skins on for more texture and fiber. Cut them into small pieces for faster cooking.
- Vegetable broth or chicken stock: For the liquid base of the soup. Use a good quality broth or stock for more flavor.
- Salt and pepper: For seasoning.
- Sour cream (or heavy cream): For adding richness and tanginess to the soup. You can also use yogurt or vegan alternatives, such as cashew cream or coconut milk. See notes below for more details.
- Fresh chives (or scallions): For garnishing and adding a pop of color.
How to Make Potato Leek Soup
- In a large pot over medium-low heat, heat some oil (or butter or ghee) and cook the leeks and garlic until soft and translucent, about 8 to 10 minutes. Stir occasionally and lower the heat if they start to brown.
- Add the thyme, broth or stock, potatoes, salt and pepper and bring to a boil. Then lower the heat and simmer, covered, until the potatoes are very tender, about 15 to 20 minutes.
- While the soup is simmering, make the optional leek oil by heating some oil in a small skillet over medium-high heat and frying the chopped green leek tops until crispy, about 10 minutes. Drain on paper towels and season with salt.
- When the soup is done, use an immersion blender to puree it until smooth. You can also use a regular blender, but be careful not to overfill it or blend it too long, as it may become gummy or splatter. You can also leave some chunks of potatoes if you like a chunkier soup.
- Whisk in the sour cream (or heavy cream or your preferred alternative) and taste for seasoning. Adjust as needed.
- Serve the soup hot, topped with chives and a swirl of leek oil if desired. Enjoy with some crusty bread or this leek bread.
Tips and Variations
- To make this soup vegan, use vegetable broth instead of chicken stock, and use a plant-based cream instead of sour cream or heavy cream. You can also make your own cashew cream by soaking raw cashews in water for a few hours, then draining and blending them with some water until smooth and creamy. Or you can use canned coconut milk for a richer and slightly sweeter option.
- To make this soup gluten-free, use gluten-free broth or stock, and check the labels of any other ingredients you use for possible gluten sources.
- To make this soup more filling, you can add some cooked white beans, shredded chicken, bacon bits or cheese to the soup or as toppings.
- To make this soup more spicy, you can add some red pepper flakes, cayenne pepper or hot sauce to the soup or as toppings.
Storage and Freezing
You can store any leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat it gently on the stove or in the microwave before serving.
You can also freeze this soup without the sour cream for up to 6 months. Thaw it overnight in the refrigerator or in a pot of simmering water before reheating it on the stove. Whisk in some sour cream after reheating if desired.
Nutrition Facts
One serving of this potato leek soup (without toppings) has about:
- Calories: 200
- Fat: 9g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 5g
This potato leek soup is a great way to enjoy the seasonal produce and warm up your soul. It’s easy to make, delicious and healthy, and can be customized to your taste and dietary preferences. Try it today and let me know what you think!
