Creamy Potato Leek Soup with Chives and Leek Oil Recipe
A creamy and comforting Potato Leek Soup featuring tender leeks, Yukon gold potatoes, and a flavorful blend of thyme and garlic, finished with sour cream and fresh chives. This rustic soup is perfect for a cozy meal and can be made vegan-friendly with simple substitutions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Ingredients
Vegetables
- 3-4 large leeks (4-5 cups sliced)
- 4 cloves garlic, rough chopped
- 1 1/2 pounds Yukon gold potatoes, thinly sliced (or substitute red, fingerling, or peeled russet potatoes)
- 2 tablespoons fresh chives (or scallions) for garnish
Liquids and Dairy
- 3 tablespoons olive oil (or substitute butter or ghee)
- 4 cups vegetable broth or chicken stock
- 1/2 cup sour cream (or heavy cream; see notes for vegan option)
Herbs and Spices
- 1 tablespoon fresh thyme (or 1 teaspoon dry thyme)
- 1 teaspoon salt, more to taste
- 1/2 teaspoon fresh cracked pepper
Optional
- Leek oil for drizzling (made with green tops of leeks while soup simmers)
Instructions
- Prep the Leeks. Slice the pale parts of the leeks into ¼-inch thick slices. Rinse them thoroughly under running water to remove any dirt or sediment. Drain well. The rinsing process also helps to soften the leeks.
- Sauté the Aromatics. Heat olive oil in a heavy-bottomed pot or Dutch oven over medium-low heat. Add the rinsed leeks, garlic, and thyme. Sauté gently for 8-10 minutes until the leeks are tender, golden, and aromatic, stirring occasionally to avoid browning too quickly.
- Simmer the Soup. Add the thinly sliced potatoes, vegetable broth or chicken stock, salt, and cracked pepper to the pot. Bring the mixture to a boil, then cover, reduce heat to low, and let it simmer for 15-20 minutes, or until the potatoes are fork-tender.
- Make Optional Leek Oil. While the soup simmers, you can prepare leek oil by gently cooking the green tops of the leeks in oil to infuse flavor, then straining for a fragrant drizzle to finish the soup.
- Blend the Soup. Once the potatoes are very tender, use an immersion blender to blend the soup until relatively smooth. Be careful not to over-blend to avoid a gummy texture. Alternatively, blend the soup in small batches in a regular blender, covering the lid with a kitchen towel and filling less than half to prevent hot soup spills.
- Warm and Season. Return the blended soup to the pot and whisk in the sour cream. Taste and adjust seasoning with additional salt and pepper as needed. Gently warm the soup over low heat without boiling.
- Serve. Ladle the soup into bowls, drizzle with the optional leek oil, and sprinkle with fresh chives or scallions for a fresh finish.
Notes
- For a vegan version, substitute sour cream with coconut cream or a vegan sour cream alternative.
- Use the green parts of leeks to make flavorful leek oil to enhance the soup presentation and aroma.
- If russet potatoes are used, peeling is recommended as their skin is thicker.
- Be cautious when blending hot soup; blend in small batches and vent lids to avoid splatters.
