Ingredients
For the Soup
- 4 large leeks (about 2½ pounds), white and light green parts only
- 3 tablespoons unsalted butter
- 1 teaspoon sea salt
- Freshly ground black pepper, to taste
- 2 pounds Yukon gold or yellow potatoes, chopped
- 3 garlic cloves, grated
- 6 cups leek top broth or vegetable broth
- 3 fresh thyme sprigs, bundled
- 1 cup milk or heavy cream
- 1 tablespoon fresh lemon juice (optional)
- Chopped fresh chives, for garnish
Optional Leek Top Broth
- 4 large leeks (about 2½ pounds), dark green tops only
- 12 cups water
- 8 fresh thyme sprigs
- 5 garlic cloves, smashed
- 1 tablespoon sea salt
- 1 tablespoon black peppercorns
Instructions
- Make the leek top broth (optional): Cut off the dark green tops of the leeks and wash them thoroughly. In a large pot, combine the leek tops, water, thyme sprigs, smashed garlic cloves, salt, and peppercorns. Bring to a boil over high heat, then reduce the heat and simmer gently for 30 minutes. Strain the broth, measure 6 cups for the soup, and set aside. Refrigerate or freeze any remaining broth for future use.
- Prepare the soup ingredients: Chop the white and light green parts of the leeks and wash thoroughly to remove any grit.
- Sauté the leeks: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped leeks, sea salt, and freshly ground black pepper. Cook for 8 to 10 minutes, stirring occasionally, until the leeks are soft but not browned. Reduce heat if browning occurs prematurely.
- Add potatoes and aromatics: Add the chopped potatoes, grated garlic, 6 cups of leek top broth or vegetable broth, and the bundled thyme sprigs to the pot. Bring to a simmer and cook for about 20 minutes, or until the potatoes are very soft and tender.
- Blend the soup: Remove the thyme sprigs. Using an immersion blender directly in the pot, blend the soup until smooth and creamy. Alternatively, transfer the soup to a blender in batches and blend until smooth. Return blended soup to the pot.
- Finish the soup: Stir in the milk or heavy cream until fully incorporated. Taste and adjust seasoning with salt and pepper as needed. Optionally, stir in fresh lemon juice for brightness.
- Serve: Ladle the hot soup into bowls, garnish with chopped fresh chives, and enjoy immediately.
Notes
- Using leek top broth intensifies the soup’s flavor, but vegetable broth is a convenient substitute.
- Yukon gold potatoes are recommended for their creamy texture, but other yellow potatoes work well too.
- If you prefer a thinner consistency, add additional broth or milk to adjust.
- The soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- For a vegan version, substitute butter with olive oil and milk with a plant-based milk alternative.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
