Description
This Creamy Potato Soup captures the soul of traditional European kitchens with its velvety texture and rich, authentic flavors of fresh leeks and roasted garlic.
Ingredients
Scale
3 lbs Yukon Gold Potatoes
2 large Fresh Leeks
1 medium Yellow Onio
4 cloves Garlic Cloves
6 cups Vegetable or Chicken Broth
3 tbsp Unsalted Butter
1/2 cup Heavy Cream or Greek Yogurt
2 sprigs Fresh Thyme
Sea Salt & Black Pepper to taste
Instructions
- Melt the butter in a large pot over medium heat. Add the diced onions and sliced leeks. Sauté for 8-10 minutes until soft and translucent
- Stir in the minced garlic and thyme leaves. Cook for another 60 seconds until fragrant
- Add the diced potatoes and toss with the aromatics. Pour in the broth, covering the potatoes by at least an inch
- Bring to a boil, then reduce to a low simmer. Cover and cook for 20-25 minutes until potatoes are fork-tender
- Remove from heat and puree the mixture using an immersion blender. Blend half for texture or all for a smooth soup
- Return blended soup to low heat. Stir in cream or yogurt and season with salt and pepper. Simmer for 5 minutes
- If too thick, add broth to reach desired consistency. Serve hot with your favorite toppings
Notes
Wash leeks thoroughly to remove grit before slicing.
Use Yukon Golds for the best texture.
Temper cream or yogurt before adding to hot soup to prevent curdling.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: European
Nutrition
- Serving Size: 1 bowl
- Calories: 285 kcal
- Sugar: 4g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 35mg