Dinner · Lunch

Potato Leek Soup

A velvety blended soup of leeks, Yukon Gold potatoes, thyme and a little cream, topped with chives.

⏱ 55 min (20 min prep, 35 min cooking) 🍽 Serves 6 · about 1 1/2 cups budgetmake aheadfreezer friendlyleftovers vegetariangluten free
📅 Add to my plan

ContainsMilk. Check the labels on what you buy; brands differ.

Ingredients

Make 6 servings

  • Soup

  • 3 tbsp Butter, salted
  • 3 Leek, white and light green parts, sliced and well rinsed
  • 2 clove Garlic, minced
  • 2½ lb Yellow (Yukon-type) potatoes, peeled and cubed
  • 6 cup Vegetable broth, low-sodium
  • 10 sprig Fresh thyme, tied together
  • 1 leaf Bay leaves
  • ¾ tsp Table salt
  • ¼ tsp Ground black pepper
  • ½ cup Heavy cream

  • Topping

  • 2 tbsp Fresh chives, chopped

Make it yourself

Make the butter yourself → Make the vegetable stock yourself →

In the planner, Make it on the shopping list swaps the store item for these ingredients and puts the work on your prep day.

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: large pot, immersion blender or blender, kitchen string (optional).

  1. Leeks hide grit: slice them, then swish the slices in a big bowl of cold water and lift them out, leaving the sand behind.
  2. Melt the butter in a large pot over medium heat. Cook the leeks 8 to 10 minutes, stirring, until soft but not brown. Add the garlic for 30 seconds.
  3. Add the potatoes, broth, thyme, bay leaf, salt and pepper. Bring to a boil, then simmer 20 minutes, until the potatoes are very tender.
  4. Remove the herbs. Blend until smooth (let it cool a bit first if using a countertop blender, and fill it only halfway). Stir in the cream and heat through. Top with chives.

🌡 Safe temperaturesLeftovers, reheated 165°F. Check the thickest part with a food thermometer (USDA). More on food safety.

Make aheadKeeps 4 days in the fridge; reheat to 165°F.
❄️ FreezerFreeze before adding the cream for up to 3 months. Potato soups can turn a little grainy; blend again after thawing.
↺ LeftoversPack hot for lunch with a grilled cheese.
🧒 With kidsTop with shredded cheddar and crumbled crackers.
Dairy-free swapUse olive oil and skip the cream; the potatoes make it creamy.
Gluten-free swapCheck the broth label.

Goes well with

🥪 Grilled Cheese and Tomato Soup🥖 Garlic Bread

Good to know

Cooking Fats Compared Salted vs. unsalted butter Stock vs. broth Fresh vs. dried herbs Table salt vs. kosher salt vs. sea salt Heavy cream vs. half-and-half Food Safety Basics

An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.

@teddyrookbook GitHub Sources and credits