Name: Potato Leek Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 tablespoons unsalted butter; 4 cups chopped leeks, white and light green parts only (about 4 leeks); 1 large clove garlic, minced (about 1 heaping teaspoon); 1 teaspoon kosher salt; ¼ teaspoon ground black pepper, plus additional for serving; 2 tablespoons all-purpose flour; 2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch chunks (about 4 potatoes); 4 cups low sodium vegetable broth; ½ to 1 cup 2% or whole milk, as needed; ½ cup plain whole Greek yogurt, plus additional for serving (or sour cream); 1 teaspoon white vinegar; 1 teaspoon Dijon mustard; ½ teaspoon dried dill weed; 2 large green onions, thinly sliced (about 1/3 cup), divided

Description

This rich and creamy potato leek soup is made with buttery Yukon gold potatoes, sautéed leeks, garlic, and finished with dill, Greek yogurt, and Dijon mustard for a cozy and flavorful dish.

Ingredients

2 tablespoons unsalted butter
4 cups chopped leeks, white and light green parts only (about 4 leeks)
1 large clove garlic, minced (about 1 heaping teaspoon)
1 teaspoon kosher salt
¼ teaspoon ground black pepper, plus additional for serving
2 tablespoons all-purpose flour
2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch chunks (about 4 potatoes)
4 cups low sodium vegetable broth
½ to 1 cup 2% or whole milk, as needed
½ cup plain whole Greek yogurt, plus additional for serving (or sour cream)
1 teaspoon white vinegar
1 teaspoon Dijon mustard
½ teaspoon dried dill weed
2 large green onions, thinly sliced (about 1/3 cup), divided

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Instructions

In a Dutch oven or large, deep pot, melt the butter over medium heat. Add the leeks and cook, stirring occasionally, until very soft, about 10 minutes. Do not brown.
Stir in the garlic, salt, and pepper. Sprinkle the flour on top and stir vigorously for 1 minute until flour is fully incorporated.
Gradually pour in the vegetable broth, stirring constantly to prevent lumps.
Add the potatoes, bring to a steady simmer over high heat, then cover and reduce heat to low. Simmer for 25–30 minutes, until potatoes are very soft.
Use an immersion blender to puree the soup until smooth, adding milk as needed to reach desired consistency. Alternatively, carefully blend in batches using a blender.
Place a few spoonfuls of hot soup in a bowl and stir in the Greek yogurt to temper it, then add the yogurt mixture back to the pot.
Stir in the vinegar, mustard, dill, and half of the green onions. Adjust seasoning as needed.
Serve hot, topped with remaining green onions and black pepper.

Notes

TO STORE: Refrigerate leftovers in an airtight container for up to 4 days.
TO REHEAT: Warm gently in a pot over medium heat or in the microwave.
NOT FREEZER-FRIENDLY: Freezing is not recommended, as potatoes may become mealy and leeks soggy.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 210
Sugar: 6g
Sodium: 620mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 6g
Cholesterol: 20mg