Creamy Leek and Yukon Gold Potato Soup
Mild, mellow leeks meet buttery Yukon golds in this delicate yet deeply satisfying soup. It’s the kind of meal that feels fancy but is secretly so easy to make, just a few ingredients, one pot, and a whole lot of cozy. Perfect for slow weekends, light dinners, or pairing with a warm slice of sourdough.
Creamy Leek and Yukon Gold Potato Soup
4
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Ingredients
2 tablespoons butter (or olive oil for a lighter version)
3 large leeks, white and light green parts only, sliced and well-rinsed
2 cloves garlic, minced
1 1/2 pounds Yukon Gold potatoes, peeled and diced
4 cups low-sodium vegetable broth (or chicken broth)
1 cup whole milk or half-and-half
¾ teaspoon salt, plus more to taste
¼ teaspoon black pepper
Optional: 1 tablespoon chopped chives or parsley for garnish
- Optional Add-Ins
A splash of white wine (added before broth for depth)
A dollop of crème fraîche or Greek yogurt at serving
Directions
- Melt butter in a large soup pot over medium heat. Add sliced leeks and cook for 8 to 10 minutes, stirring occasionally, until soft but not browned.
- Stir in garlic and cook for 1 minute. Add potatoes, broth, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 15 to 20 minutes, or until potatoes are very tender.
- Blend the soup with an immersion blender until smooth, or leave it slightly textured if preferred.
- Stir in milk (or half-and-half) and warm through over low heat. Do not boil after adding dairy.
- Taste and adjust seasoning. Ladle into bowls and garnish as desired.
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