Serves 4
50 min
Golden Potato Leek Soup
Recipe GLPRccf55a5b35fa4f
A silky, classic French-inspired soup made with tender leeks and buttery Yukon gold potatoes, simmered in savory chicken stock. The natural sweetness of the leeks and the creamy texture of the potatoes create a comforting dish that's both elegant and wholesome. Finished with warm spices and black pepper for gentle flavor.
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Ingredients
4 large leeks, white and light green parts only, cleaned and sliced into rounds
1 1/4 pounds Yukon gold potatoes, peeled and diced into small cubes
4 cups chicken stock
2 cups water
2 tablespoons butter, or olive oil for a dairy-free version
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
pinch pinch of red pepper flakes
Directions
Melt the butter in a large pot over medium heat. Add the sliced leeks and cook, stirring occasionally, for 5–7 minutes until they become soft and fragrant. The leeks should begin to turn translucent and release their natural sweetness.
Add the diced potatoes to the pot and stir to combine. Cook for another 2 minutes, allowing the potatoes to absorb some of the butter and flavors from the leeks.
Pour the chicken stock and water into the pot. Bring the mixture to a boil, then reduce the heat to medium-low and simmer uncovered for 20–25 minutes, until the potatoes are very tender and easily break apart with a fork.
Once the potatoes are fully cooked, use an immersion blender to blend the soup until smooth and creamy. For a chunkier texture, blend only partially. Alternatively, carefully transfer half of the soup to a blender, blend until smooth, and return to the pot.
Stir in the dried thyme, black pepper, red pepper flakes, and salt. Taste and adjust seasoning as needed. Simmer for another 2–3 minutes to allow the spices to fully infuse.
Ladle the soup into bowls and serve hot. Optionally garnish with fresh herbs or a drizzle of olive oil.
