Description
A creamy and comforting potato leek soup made with tender potatoes, sautéed leeks, garlic, and scallions, blended smooth with milk and sour cream for a velvety texture.
Ingredients
- 2 lbs Russet or Yukon Gold potatoes, peeled and chopped (about 5 medium)
- 2 medium leeks, white and light green parts only, thinly sliced and well-rinsed
- 2 medium scallions, thinly sliced
- 3 cloves garlic, minced
- 3 tbsp olive oil, plus more for drizzling
- 1½ tsp kosher salt, plus more to taste
- ¼ tsp freshly ground black pepper, plus more to taste
- 4 cups low-sodium chicken or vegetable broth
- 1 cup whole milk
- ⅓ cup sour cream
- Optional garnishes: fresh scallions, cracked pepper, olive oil drizzle
Instructions
- In a large heavy-bottomed pot or Dutch oven, heat 3 tablespoons of olive oil over medium heat.
- Add the sliced leeks, scallions, and minced garlic. Sauté until fragrant and softened, about 5-7 minutes. Be careful not to brown the garlic.
- Stir in the chopped potatoes, coating them with the aromatics and oil. Cook for another 3-5 minutes, stirring occasionally.
- Pour in the chicken or vegetable broth, along with 1½ teaspoons of salt and ¼ teaspoon of black pepper. Bring the mixture to a simmer. Cover and cook until the potatoes are very tender and easily pierced with a fork, approximately 15-20 minutes.
- Remove the pot from the heat. Stir in the whole milk and sour cream.
- Using an immersion blender, carefully blend the soup until it is smooth and creamy. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth.
- Return the blended soup to the pot over low heat to warm through, but do not boil after adding milk and sour cream. Taste and adjust seasoning as needed.
- Serve hot, garnished with extra sliced scallions, freshly cracked pepper, and a drizzle of olive oil, if desired.
Notes
- Be careful not to brown the garlic during sautéing to avoid bitterness.
- Use vegetable broth for a vegetarian version.
- Do not boil the soup after adding milk and sour cream to prevent curdling.
- Optional garnishes: fresh scallions, cracked pepper, olive oil drizzle.