Ingredients
Scale
- 2 lbs leeks (about 3 large)
- 2 Tbsp butter
- Salt and freshly ground black pepper
- 1.5 tsp minced garlic (1 large clove)
- 2/3 cup dry white wine, such as Sauvignon Blanc
- 6 cups low-sodium chicken broth
- 1 3/4 lbs. Russet Potatoes, peeled and chopped into chunks about 1-inch thick
- 1 large thyme sprig
- 2 bay leaves (fresh or dried)
- 1/3 cup sour cream or crème fraîche
- 1/3 cup heavy cream
- 2 Tbsp minced chives (optional)
- Extra virgin olive oil (optional)
- Toasted baguette slices (optional)
Instructions
- Prepare the leeks by cutting them between the white and light green part and the dark green part, then slice them in half lengthwise and rinse thoroughly.
- Melt butter in a large pot over medium-low heat, add chopped leeks and sauté until softened, about 6 to 8 minutes. Add minced garlic and sauté for an extra 2 minutes.
- Add white wine and chicken broth, along with tied green leeks, chopped potatoes, thyme sprig, and bay leaves. Season with salt and make sure ingredients are submerged.
- Bring to a simmer, cover pot, and reduce heat to medium-low, cooking until potatoes are tender, about 17 to 20 minutes.
- Remove pot from heat, extract leek greens and discard, and remove thyme sprig and bay leaves.
- Blend the soup until smooth, add sour cream and heavy cream, whisk until combined, and reheat gently if necessary.
- Serve hot with optional chives, olive oil drizzle, and toasted baguette slices.
Notes
For variations, consider adding greens or spices according to your taste preferences. This soup can be made ahead and stored.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 25mg
Keywords: soup, potato leek soup, French soup, comfort food, vegetarian soup