Creamy Leek and Yukon Gold Potato Soup
Silky, mellow leeks meet buttery Yukon Golds in this soothing, spoon-worthy classic. It’s a beautiful winter soup recipe that’s both comforting and surprisingly elegant. Serve it with a sprinkle of chives or crusty bread for a simple cold weather meal. Perfect for when you want something low-fuss but still deeply flavorful.
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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