Ingredients
Recipe Yield
Total Time
- 500 g potatoes, peeled and diced
- 300 g leeks, cleaned and sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 10 ml olive oil
- 1 L vegetable broth
- 200 ml heavy cream
- 5 g dried thyme
- Salt and pepper
- Grated zest of 1 orange
- Fresh chives, chopped for garnish
Nothing warms up a holiday gathering like a comforting bowl of Leek and Potato Soup. This creamy, velvety classic is a perfect starter for your Christmas meal, bringing a touch of rustic elegance and a whole lot of flavor to the table. The mild, sweet taste of leeks blends harmoniously with the rich creaminess of potatoes, creating a simple yet deeply satisfying soup that captures the coziness of the season.
With a hint of thyme and a subtle zest of orange, this Leek and Potato Soup feels festive without being overwhelming, adding a bright note that lifts the earthy flavors. Whether enjoyed as a starter or a light main course, this soup is an inviting dish that warms from the inside out, setting a welcoming tone for the holiday feast ahead. Topped with fresh chives, each bowl offers a delightful mix of flavors and textures that’s sure to become a seasonal favorite.
Preparation:
- Heat olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, and sliced leeks. Sauté for 5-7 minutes until the vegetables are softened.
- Add the diced potatoes to the pot and pour in enough vegetable broth to cover the vegetables and potatoes. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are tender.
- Remove the pot from heat and use an immersion blender to blend the soup until it becomes smooth and creamy.
- Stir in the heavy cream, dried thyme, salt, and pepper.
- Add the grated orange zest for a bright, citrusy flavor.
- Ladle the soup into bowls, garnish with freshly chopped chives, and serve.
- Enjoy!
