Ingredients

The following ingredients have 4 Servings
  • 3-4 large leeks, (4-5 cups sliced)
  • 3 tablespoons olive oil (or sub butter or ghee)
  • 4 cloves garlic, rough chopped
  • 1 tablespoon fresh thyme (or 1 tsp dry thyme)
  • 1 1/2 pounds yukon gold potatoes, thinly sliced. Or sub any thin-skinned potatoes- red, fingerling, or use russets, peeled.
  • 4 cups veggie broth or chicken stock
  • 1 teaspoons salt, more to taste
  • ½ teaspoon fresh cracked pepper
  • ½ cup sour cream (or heavy cream) see notes for vegan.
  • 2 tablespoons fresh chives (or scallions) for garnish

Instruction

  • Slice leeks into ¼-inch thick slices. Rinse under running water to remove dirt and sediment. Drain. ( The water will help soften the leeks as well.)
  • Heat oil in a heavy-bottom pot or dutch oven, over medium-low heat. Add rinsed leeks and garlic and thyme, sauté until tender, golden and fragrant, 8-10 minutes.
  • Add potatoes, stock, salt, and pepper. Bring to a boil, cover, turn heat to low and simmer, covered,  for 15-20 minutes, until potatoes are fork-tender.
  • Make the optional leek oil.
  •  When the potatoes are very tender, use an immersion blender and blend the soup until relatively smooth. TIP: Over blending may cause the soup to have a gummy texture.  Alternatively, blend in batches in a regular blender (remember, you don’t want to fill up a blender with hot liquid, or you will have a soup explosion- so blend in small batches, less than half full,  holding the lid down firmly covered with a kitchen towel. ) 
  • Return the blended soup to the pot, and whisk in the sour cream. Taste and adjust salt and pepper. Gently warm over low heat.
  • To serve, divide among bowls, drizzle with the leek oil, sprinkle with fresh chives or scallions.