Make Ahead Thanksgiving Potato Leek Soup
Potato Leek Soup is the epitome of comfort food, perfect for cozy evenings and festive gatherings. This creamy soup features sautéed leeks that lend a subtle sweetness, combined with the buttery richness of russet potatoes. Easy to prepare and can be made ahead of time, this dish is sure to impress your guests while warming their hearts. Serve it as an elegant appetizer or a satisfying main course at your Thanksgiving dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Soup
- Method: Cooking
- Cuisine: American
Ingredients
Scale
- 4 large leeks, cleaned and sliced
- 2 medium russet potatoes (about 1 lb), peeled and cubed
- 4 tbsp unsalted butter
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- 2 tsp fresh thyme leaves
- Salt and pepper to taste
Instructions
- Wash and slice leeks into thin rounds. Peel and cube the potatoes.
- In a large pot over medium heat, melt butter. Add leeks and sauté for 5 minutes until soft.
- Add cubed potatoes and vegetable broth; bring to a gentle boil, then reduce heat to simmer for 20 minutes or until potatoes are tender.
- Blend the mixture using an immersion blender until smooth or transfer in batches to a regular blender.
- Return blended soup to low heat, stir in heavy cream and thyme, then season with salt and pepper.
- Serve hot, garnished with extra thyme or croutons.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 590mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
Keywords: - For added depth of flavor, sauté minced garlic with the leeks. - Substitute half-and-half for a lighter option if desired. - Experiment by adding carrots or parsnips for extra sweetness.