Healthy Potato Leek Soup
This healthy potato leek soup is a creamy, wholesome dish packed with tender potatoes, soft leeks, and rich thyme flavors. It’s easy to make, customizable, and perfect for any diet!
Ingredients
- 4 large leeks 4-5 cups sliced
- 3 tablespoons olive oil or sub butter or ghee
- 4 cloves garlic roughly chopped
- 1 tablespoon fresh thyme or 1 teaspoon dry thyme
- 1 1/2 pounds Yukon Gold potatoes thinly sliced; or substitute red, fingerling, or peeled russets
- 4 cups vegetable broth or chicken stock
- 1 teaspoon salt more to taste
- 1/2 teaspoon freshly cracked black pepper
- 1/2 cup sour cream or heavy cream; see notes for vegan substitutions
- 2 tablespoons fresh chives or scallions for garnish
- optional leek oil for drizzling (made from the green tops of leeks)
Instructions
- Slice leeks into 1/4-inch rounds and rinse thoroughly under running water to remove dirt. Use your hands to separate layers. Drain well.
- In a large pot, heat olive oil over medium-low heat. Add the rinsed leeks, garlic, and thyme. Cook for 8-10 minutes until soft, golden, and fragrant, stirring occasionally.
- Stir in the thinly sliced potatoes, followed by the vegetable broth, salt, and pepper. Raise the heat to bring everything to a boil, then cover, lower the heat, and let it simmer for 15-20 minutes until the potatoes are fork-tender.
- Use an immersion blender to puree the soup to your desired consistency. Be cautious not to overblend as it can lead to a gummy texture. Alternatively, use a regular blender in batches, ensuring it’s less than half full to prevent spills.
- Return the blended soup to the pot. Stir in the sour cream, then taste and adjust seasoning as needed. Warm the soup gently over low heat.
- Ladle the soup into bowls, drizzle with optional leek oil, and sprinkle with fresh chives or scallions. Serve hot and enjoy!