Magic Leek Soup
For a silky, creamy, comforting soup, look no further than this Magic Leek Soup recipe. It's made with tender leeks and potatoes, and of course butter, as it's inspired by French cuisine.
Servings: 8 servings
Calories: 151kcal
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cups leeks washed and thinly sliced
- 2 garlic cloves minced
- 3 cups Yukon gold potatoes peeled and chopped into ½” cubes
- 3 cups chicken broth
- 1 teaspoon fresh thyme minced
- 1 bay leaf
- ½ cup heavy cream
- Salt and pepper to taste
Instructions
- Heat a large stockpot or Dutch oven over medium-high heat.
- Add the olive oil and butter and stir occasionally until the butter has melted-- about 1 minute.
- Next, add the sliced leeks and cook, stirring occasionally, for 5 minutes or until the leeks are soft and starting to brown slightly. Add the garlic and cook for an additional minute.
- Add the potatoes, chicken broth, thyme and bay leaf. Bring the soup to a rapid boil and then reduce the heat to medium-low (a gentle simmer) and allow it to cook for 15 minutes, or until the potatoes are fork tender.
- Remove the bay leaf. Use an immersion blender, you can also do this in batches in a food processor or blender.
- Return the soup to the pot and add the heavy cream. Season with salt and pepper to taste.
- Garnish with a drizzle of olive oil and fresh parsley or roasted leeks.
- Enjoy warm. Store any leftover soup in an airtight contain in the fridge for up to three days.
Notes
- Fridge: Store for up to 3 days in an airtight container.
- Freezing Instructions: Allow the soup to cool to room temperature. Transfer the soup to a freezer safe bag or container. Store in the freezer for up to two months.
- Thaw Instructions: Thaw soup in the refrigerator overnight.
- Reheat Instructions: Reheat on the stovetop or in the microwave. Thin with milk, if needed.
- Cut off the base / roots.
- Cut off the dark green top, right about where the dark green starts to turn to light green.
- Cut the leek in half lengthwise and remove the top layer.
- Rinse the leeks under cold water or soak in a large bowl to remove any dirt that may have gotten between the layers.
Nutrition
Serving: 1 | Calories: 151kcal | Carbohydrates: 16g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Cholesterol: 22mg | Sodium: 408mg | Fiber: 2g | Sugar: 2g