Potato Leek Soup
A cozy, creamy Potato Leek Soup featuring tender Yukon Gold potatoes and soft ribbons of leek, sautéed in butter and olive oil, pureed into a silky smooth, savory delight.
Ingredients
Soup Base
- 2 Tbsp unsalted butter
- 2 Tbsp extra-virgin olive oil
- 3 medium leeks (white and light green parts) cleaned and diced
- 1 large yellow onion diced
- 2 cloves garlic minced
- 2 lb Yukon Gold potatoes peeled and diced
- 6 cups chicken stock low-sodium or vegetable stock
- kosher salt and freshly ground black pepper to taste
Finishing
- 0.5 cup heavy cream optional
- ground nutmeg pinch, optional
Instructions
Soup Base
- Melt butter and olive oil in a large pot over medium heat. Add leeks, season with salt, and sauté until softened and golden around the edges, about 12 minutes.
- Stir in onion and cook until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
- Add potatoes and chicken stock. Bring to a boil, then reduce heat to simmer until potatoes are fork-tender, about 15–20 minutes.
- Puree the soup in batches using an immersion or countertop blender until smooth. Return to pot.
Finishing
- Stir in heavy cream and nutmeg, warming through. Adjust seasoning with pepper and more salt if needed.
Notes
Cool soup to room temperature within 2 hours to ensure food safety.
Store in airtight containers for up to 4 days in the refrigerator or freeze for up to 3 months. Thaw overnight in the fridge before reheating.